And honestly, they’re as good if not better than anything you’ll buy in an expensive chocolate shop (or shoppe). Try them and show people how fancy you really are!
- 3 ½ cups white chocolate baking or melting chips, separated
- ½ cup butter, softened to room temperature
- 3 oz. cream cheese, softened to room temperature
- 2 T dark rum
- 2 T eggnog
- 1 t vanilla
- 1 T + 2 t shortening
- Nutmeg for garnish
DirectionsThis recipe is really easy but it takes a few steps, and they all require chilling in the fridge for an extended period, so while this isn’t hard it takes a while and I’d recommend starting earlier in the day.
Ok, to start with add 2 cups of the white chocolate to a microwaveable bowl and melt.
Add in the butter, cream cheese, rum, eggnog and vanilla and whisk vigorously until everything is well combined.
Lightly cover the bowl and put it in the refrigerator for an hour or so, to let everything set. Once it has, line a baking sheet with wax paper, take the pan out of the fridge and roll the mixture into balls about the size of ping-pong balls, placing them on a baking sheet lined with wax paper.
Put the baking sheet into the fridge for a couple hours, clean up, relax, have the rest of the rum, whatever.
Once the balls are firm, get a small bowl and add the remaining 1 ½ cups of white chocolate and the shortening. Melt them in the microwave in 10 second intervals, stirring after each one to make sure that the white chocolate melts properly. Once that’s done, take the bowl out of the microwave and the baking sheet out of the fridge.
Dip each ball into the melted white chocolate mixture, covering it completely. Return the ball to the baking sheet and sprinkle a little nutmeg on top of each one. Note – the coating gets a little dry pretty quickly, so you won’t be able to coat all the balls before sprinkling the nutmeg on them – by the time you get to the last ones, the nutmeg won’t stick to the initial ones. I learned this the hard way.
Better to dip three or four, sprinkle, then dip the next three or four, etc.
Once you’re done, return the baking sheet to the fridge one more time, and let the coating harden completely – probably another couple hours. Once they are, transfer them to an airtight container (a Ziploc bag will do) and keep refrigerated.
This makes about 20-25 eggnog balls!