Eggnog Truffles Food

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.

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:

• In a microwave, melt semisweet chips and shortening; stir until smooth. Using a narrow pastry brush, brush the inside of 1-in. foil candy liners with 1/2 teaspoon melted chocolate. Freeze for 45 minutes or until firm. , Using 1/4 teaspoon chocolate mixture for each cup, brush on another layer of chocolate. Freeze until firm., In a small saucepan, bring eggnog to a boil over low heat. Remove from the heat; stir in white baking chips until melted. Stir in extract. Refrigerate for 30 minutes or until filling begins to set., Spoon or pipe 1-1/2 teaspoons filling into each cup. Freeze until firm. Carefully remove and discard foil cups. Cover and store in an airtight container in the refrigerator. Just before serving, sprinkle with nutmeg.

EGGNOG CREAMS

Steps:

• In a microwave, melt 1-1/2 cups baking chips; stir until smooth. In a small bowl, cream butter and cream cheese until smooth. Add rum and vanilla. Beat in melted chips. Refrigerate, covered, 1 hour or until set., Shape mixture into 1-in. balls; place on a waxed paper-lined baking sheet. Refrigerate 2 hours or until firm and slightly dry to the touch., In a microwave, melt shortening and remaining baking chips; stir until smooth. Dip balls in mixture; allow excess to drip off. Return to baking sheet; if desired, sprinkle with nutmeg., Refrigerate 2 hours or until set. Store between layers of waxed paper in an airtight container in the refrigerator.

EGGNOG TRUFFLES

Steps:

• In a small bowl, cream together cream cheese, powdered sugar, nutmeg, and rum extract.
• In a microwave safe bowl, melt 1/2 lb (8 oz) of the white chocolate for 30 seconds. Remove from microwave, stir, and repeat in 30 second intervals until the chocolate is completely smooth.
• Add the chocolate mixture to the cream cheese mixture and beat until smooth.
• Refrigerate for about 2 hours or until chilled and slightly more firm.
• Melt the remaining chocolate.
• Remove the cream cheese and chocolate mixture from the fridge, and roll into one-inch balls. Roll each ball in the white chocolate, and place on a wax-paper lined cookie sheet.