Oh boy, I have one heck of a yummy recipe for you and there is no baking involved.
Eggnog Truffle Pops! Well, they don’t have to be pops, but personally I think things are more fun as pops and truth be told I have a weird thing about not really liking touching dipping chocolate, so I prefer the pop method when it comes to dipping things in chocolate. These are SO yummy. I made two versions – the same truffles, but one on the cute stripey straws from Sweets & Treats Boutique with fun colorful Christmas sprinkles. Perfect for the young kiddos.
I also made a fancy version that would be great for adult parties or older kids, using Maskipops By Adri’s Bling Sticks and different sanding sugars. These are sparkly and festive and let me tell you, the Bling Sticks are a huge hit with the tweens and teens (okay, and with me, who is kind of long past either of those demographics).
Those bling sticks are so much fun.
And these are super easy to make.
This recipe only calls for a few ingredients. You mix them up and then chill them for at least four hours.
After being chilled, you can scoop out your truffle filling and shape it into balls.
Once shaped, I returned mine to the fridge to chill prior to dipping into chocolate. For an extra boost of Eggnog flavor, I used the Wilton Eggnog Flavored Chocolate Coating Melts.
Not sure what to do with your cake pops while they are drying? You don’t need a fancy stand – I fill a bucket or large bowl with dried beans (and often other random items as you can see!) and stick my pops right into there. Works like a charm. Just make sure you have enough in your bucket/bowl so that the pops don’t fall over.
While I used sprinkles on mine, these would be very elegant with just a dash of McCormick Nutmeg on top.
- 1 pound white baking chocolate divided
- 4 ounces 1/2 package cream cheese, softened
- 1/4 cup confectioners’ sugar
- 1/4 teaspoon McCormick® Nutmeg Ground
- 1/4 teaspoon McCormick® Imitation Rum Extract
- Additional McCormick® Nutmeg Ground for sprinkling
- 1. Melt 8 ounces of the chocolate as directed on package. Beat cream cheese, confectioners’ sugar, nutmeg and extract in large bowl with electric mixer on medium speed mixer until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate at least 4 hours or until firm.
- 2. Shape into 24 (about 3/4-inch) balls. Place on wax paper-lined tray. Refrigerate until ready to dip.
- 3. Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate in small microwavable bowl on MEDIUM (50% power) 1 1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the melted chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place truffles on wax paper-lined tray. (If there are any “bald” spots on truffle, cover with melted chocolate that remains on the fork.) Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces chocolate and remaining truffles.
- 4. Refrigerate 1 hour or until chocolate is set. Store truffles between layers of wax paper in airtight container in refrigerator up to 1 week.
- Test Kitchen Tip: When dipping the truffles, do so in 2 batches (as directed above in Step 3) as the coldness of the truffles may cause the melted chocolate to harden.
Looking for some more delicious recipes and ideas for using the best flavors of the season? Check out McCormick’s Seasonal Seven board on Pinterest!