These Eggnog Truffles are sweet little bites of holiday magic.
They’re creamy, cozy, and full of that classic eggnog flavor.
I make these every December and they never last more than a day.
They taste like a creamy slice of eggnog fudge rolled in white chocolate.
Perfect for holiday parties or a little something sweet after dinner.
Why I Love This Recipe
I’ve been making these for a few years now and they always remind me of the cozy feeling of sitting by the fireplace with a mug of eggnog. That buttery spice flavor is so comforting—and rolled up into a soft truffle? Next level.
- No baking required
- Easy to make ahead
- Perfect for gifting
- Smooth, creamy texture inside
- Sweet with a hint of nutmeg spice
What You’ll Need
- 8 oz white chocolate (chopped)
- 4 oz cream cheese (softened)
- 1 cup powdered sugar
- 1/4 tsp ground nutmeg (plus more for topping)
- 2 tbsp eggnog
- 1/2 tsp vanilla extract
- 10 oz white chocolate (for coating, chopped or chips)
- Flaky sea salt (optional for garnish)
Servings and Time
Makes: about 20 truffles
Prep Time: 20 minutes
Chill Time: 1.5 hours
Total Time: 1 hour 50 minutes
Macros (Per Truffle – Approximate)
Calories: 115
Protein: 1g
Fat: 7g
Carbs: 11g
Sugar: 10g
Why This Recipe Works (Quick Science)
The white chocolate creates a rich base for the truffle filling, but the eggnog brings in moisture and fat that helps the center stay creamy. The powdered sugar stabilizes the mix, while nutmeg enhances the eggnog flavor with that classic holiday spice. Chilling the mixture before rolling helps everything set up firmly, making it easy to coat in more melted chocolate.
Common Mistakes
- Using cold cream cheese: Always soften your cream cheese first or you’ll end up with lumps.
- Overheating the white chocolate: It can seize up fast—go slow and stir often.
- Skipping the chill time: Don’t rush this or the filling will be too soft to shape.
- Not drying the truffles before dipping: If condensation forms, the chocolate won’t stick well.
What to Serve With
- Hot cocoa or eggnog
- Shortbread cookies
- A cheese board for contrast
- Mulled wine or spiced cider
FAQ
Can I freeze these?
Yes! Freeze in a single layer, then store in a container. Let thaw in the fridge.
Do I need to temper the white chocolate?
Not for this recipe. Just melt and dip—they’re stored chilled so no need for a hard snap.
Can I use store-bought eggnog?
Absolutely. Just use a thick, full-fat version for best results.
Do these need to be refrigerated?
Yes, because of the cream cheese and eggnog.
Pro Tips
- Let the cream cheese sit out for 30 minutes before mixing—no lumps!
- Chill the filling until firm, or they’ll melt in your hands while rolling.
- Use a cookie scoop to keep your truffles the same size.
- Pop the rolled balls in the freezer for 10 minutes before dipping to keep them firm.
- Sprinkle nutmeg right after dipping while the chocolate is still wet so it sticks.
Tools Required
- Mixing bowl
- Microwave-safe bowl
- Rubber spatula
- Small cookie scoop
- Fork (for dipping)
- Parchment paper
- Baking sheet
Substitutions and Variations
- Use dark chocolate instead of white for the coating for a richer twist
- Swap eggnog for heavy cream and add a dash of rum extract for a similar flavor
- Add a pinch of cinnamon for extra spice
- Use dairy-free white chocolate and cream cheese for a lactose-free version
Make Ahead Tips
You can make the filling up to 2 days ahead and keep it in the fridge. Roll and coat when ready. Finished truffles last up to 1 week in the fridge or 1 month in the freezer.
Step 1: Melt the White Chocolate
Ingredients for this step:
8 oz white chocolate (chopped)
Microwave the chopped white chocolate in a microwave-safe bowl for 30 seconds, stir, then continue in 15-second bursts until fully melted and smooth.
Step 2: Make the Truffle Filling
Ingredients for this step:
Melted white chocolate (from Step 1)
4 oz cream cheese (softened)
1 cup powdered sugar
1/4 tsp ground nutmeg
2 tbsp eggnog
1/2 tsp vanilla extract
Step 3: Chill the Mixture
Cover the bowl and place in the fridge for at least 1 hour until firm enough to scoop.
Step 4: Scoop and Roll
Ingredients for this step:
Chilled truffle filling (from Step 3)
Use a small cookie scoop to portion out the truffle mixture. Roll into balls between your palms. Place on a parchment-lined baking sheet.
Step 5: Freeze Briefly
Pop the tray into the freezer for 10 minutes to firm up the truffles before dipping.
Step 6: Coat the Truffles
Ingredients for this step:
10 oz white chocolate (chopped or chips)
Chilled truffle balls (from Step 5)
Melt the remaining white chocolate. Use a fork to dip each truffle ball, tapping off the excess chocolate. Place back on the parchment paper.
Step 7: Garnish
Ingredients for this step:
Ground nutmeg (a pinch)
Flaky sea salt (optional)
While the coating is still wet, sprinkle a bit of nutmeg and sea salt on top. Let the truffles set.
Step 8: Serve
Once set, place the truffles in a small serving bowl or gift box.
Leftovers & Storage
Store in an airtight container in the fridge for up to 1 week. Freeze in a single layer first, then transfer to a container for up to 1 month. Let thaw in fridge before serving.
