Time to Submit Your Christmas Recipes! (And a Recipe for Dark Chocolate Eggnog Truffles)

Hi everyone, it’s Faith from Thought 4 Food!  It’s time for your Christmas recipe submissions!  (Can you believe that Christmas is less than a week away?!  Time flies when you’re having fun, I guess!  😉 )  Your recipes can be for anything that says Christmas to you, and you can submit as many recipes as you want.  To submit a recipe, just enter it in the MckLinky below (or email us if you prefer).  The deadline to submit is tomorrow (12/20) at 9PM EST, which is when the MckLinky list will close.  Don’t forget, the winner will get a one year subscription to Cooking Light magazine!  Brandy and I can’t wait to see what all of you came up with!

The Winner Gets a One-Year Subscription to Cooking Light Magazine!

Now onto the truffles!

I think one of the best things about homemade truffles is that they make such a lovely holiday gift all dressed up in a pretty tin.  Not to mention that they couldn’t be easier to make, and are really quite impressive.  (I think there’s just something about homemade candy that really shows someone how much you care!)  I like to roll these truffles in a mixture of powdered sugar and nutmeg since it looks like eggnog, but they’re equally delicious rolled in any topping you like.

Dark Chocolate Eggnog Truffles

(Yield:  40-50 truffles)

15 oz good quality dark chocolate chips

1/2 c plus 2 TB eggnog

1 TB salted butter, at room temperature

2 tsp vanilla extract

Pinch fresh grated nutmeg

Toppings of your choice, such as cocoa powder, chopped nuts, decorative sprinkles/jimmies, powdered sugar, etc. (I like to mix a little fresh grated nutmeg with powdered sugar for these truffles)

Place the chocolate in a non-reactive bowl (such as glass or stainless steel).  In a small pan, heat the eggnog over low heat until it just barely starts to boil (stirring constantly), then pour it over the chocolate.  Let it sit for about 3 minutes, then stir the eggnog/chocolate mixture.  Gently whisk in butter, vanilla, and nutmeg.  Refrigerate until the chocolate is chilled enough to hold its shape when you roll it.

Use a tablespoon to scoop out the truffles, then roll each truffle in the topping of your choice.  Keep refrigerated.   

Powered by MckLinky

Click here to enter your link and view the entire list of entered links…

Advertisement