Prep Time: 4 hours, 20 minutes
Ingredients:
- 8 ounces white chocolate, chopped into small pieces
- 1/2 cup eggnog
- 1/4 tsp nutmeg
- 12 paper candy cups OR molds with 12 cavities in the shape of candy cups
- One pastry bag
- 5 ounces semi-sweet chocolate, chopped
Preparation:
1. The truffle cream, or “ganache,” will need to be prepared at least 4 hours in advance of the candy assembly. To make the ganache, place the white chocolate in a large bowl. Place the eggnog in a small saucepan until it just begins to bubble around the edges. Pour the hot eggnog over the chocolate immediately, and let it melt the chocolate for a few minutes. Whisk the mixture carefully, trying not to incorporate too many air bubbles, until it is smooth and fully mixed. Sprinkle the nutmeg over the mixture, and stir until mixed. Cover the top with cling wrap, and allow it cool to room temperature. Once it is lukewarm, place it in the refrigerator to firm up, at least 4 hours or overnight.
2. While waiting for the ganache to firm, make the chocolate cups. Begin by tempering the semi-sweet chocolate.
3. There are two ways to make the cups: by using paper candy cups, or by using plastic or metal candy molds in the shape of cups (sometimes called “bonbon cups.”) If using the candy molds, fill the molds to the top with chocolate. Place in the refrigerator for 1-2 minutes, until they just begin to set. Remove and hold upside-down over a baking sheet covered with foil. The chocolate will flow out of the molds, leaving a thin layer clinging to the sides. Replace the molds in the refrigerator until the chocolate hardens completely. Scrape up the chocolate from the foil and save for later use. Once the cups are hard, unmold and trim the tops with a paring knife. Now skip to step 5.
4. If using paper candy cups, take a small pastry brush (or clean paint brush) and brush the chocolate up the sides of the cups. Try to make your coating as even as possible, and swirl the cups upside down to help distribute the chocolate. Hold the cups up to the light to determine whether there are any translucent spots that did not get covered adequately. Place the chocolate cups face down on waxed paper or aluminium foil and let them harden completely. Once the chocolate hardens, carefully peel off the paper wrapper.
5. Now that the cups are made, it’s time to fill them. Using a small hand-held electric mixer, whip the ganache until it forms firm peaks.
6. Fill a pastry bag (or large Ziploc plastic bag with the corner cut off) with the whipped ganache and pipe swirls of ganache into the chocolate cups.
7. Sprinkle the tops of the cups with a light dusting of nutmeg. The candies should be kept refrigerated until served. Store Eggnog Truffle Cups in an airtight container in the refrigerator.
