Eggnog Truffle Cups Food

EGGNOG TRUFFLES

Steps:

• 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.

EGGNOG TRIFLE

Steps:

• In a bowl, whisk milk and pudding mix until blended. Gradually add eggnog; mix well. Fold in extract and 1 cup whipped cream; set aside. , Cut cake into 1/2-in. slices; place a fourth in a 2-qt. serving bowl. Top with 1/3 cup jam. Spoon 1 cup of eggnog mixture over all. Repeat twice. Cover and chill for at least 2 hours. , Fold sugar and vanilla into remaining whipped cream; spoon on top of trifle. Garnish with cherries.

EGGNOG TRUFFLES

Steps:

• Bring a large saucepan of water to a simmer over medium heat. Set a heatproof bowl over the water (do not let the bowl touch the water). Add the egg yolks, granulated sugar, cinnamon, nutmeg, rum and vanilla. Whisk to combine, then cook, stirring often, until very thick and glossy, about 25 minutes. Let cool completely.
• Add the confectioners' sugar to the egg mixture. Beat with a handheld mixer until thoroughly combined. With oiled hands, roll the mixture into 3/4-inch balls. Roll the balls in gold sugar. Serve at once.

EGGNOG TRUFFLE CUPS

Steps:

• CHOCOLATE CUPS: Melt chips with shortening in heavy, small saucepan over very low heat, stirring constantly. Spoon about 1/2 tablespoon of the chocolate mixture into each small foil candy cup. With back of spoon, bring some of the chocolate up side of each cup. Refrigerate until firm.
• TRUFFLES: Melt chips with butter and eggnog in heavy, medium saucepan over low heat, stirring occasionally. Pour into pie pan. Refrigerate until mixture is thick, but soft, about 2 hours.
• Spoon truffle mixture into pastry bag fitted with large star tip. Pipe mixture into chocolate cups. Truffles can be refrigerated 2-3 days or frozen several weeks.
• Hint: To remove foil cups, cut slit in bottom of the cup and peel foil up from bottom. Doi not peel down from the top edge.

EGGNOG TRUFFLES

Steps:

• Melt white choclate in a glass bowl according to package directions.
• Add powdered sugar, butter and eggnog; stir gently until mixture is smooth.
• Add rum and nutmeg, stirring just until blended.
• Cover and freeze at least 2 hours.
• Let truffle mixture stand at room temperature 1-2 minutes to soften, if necessary.
• Using 2 small spoons, shape mixture into 1 inch balls.
• Quickly roll in pecans.
• Place on wax paper-lined jellyroll pan; cover and freeze until firm.
• Melt candy coating accoring to package directions.
• Remove truffles from freezer; reshape into balls, if necessary.
• Using two forks, quickly dip each truffle into melted coating.
• Place on wax paper to harden.
• Store truffles in freezer up to one week.