You can clearly see that I was kind of terrible on the dipping side of these truffles. Don’t worry, I’m sure that you’ll do a much better job than me. I was also visibly bad at cutting a truffle in half (see picture below). I was rushing and when I saw that I didn’t cut it neatly in half like I’d meant to, I just said f*ck it and that’ll have to do (classy Amber, reeeeeaaal classy). A decision I regretted when I went to load my pictures afterwards, but by that point I was a little stuck 🙁 . Stop judging me, it doesn’t mean they taste any less delicious. Isn’t that what it’s really about here anyway? Flavour? Presentation is totally overated. Ok, I don’t actually believe that, presentation for me is part of the fun, but in this particular instance, I’m going to full on lie to myself and say that I don’t care one iota (I promised I would never lie to you dear readers, I made no such vow about myself 😉 ).
So I have this insane obsession with the So Delicious brand of eggnog (sorry, due to what I’m sure are stupid legal reasons, I suppose I should use its “official” name of “Holiday Nog”. I don’t even see why people get so up in arms about these things to be honest with you. I mean, maybe this isn’t true for the magical grocery store in the sky that you frequent, but anywhere I’ve ever gone doesn’t keep the non-dairy/ vegan products with the regular dairy products. So anyone who was shopping in the organic section amidst a slew of other vegan products is just not that bright and has no right to complain if they’ve accidentally bought vegan nog instead of the regular variety. But that’s neither here nor there. Sorry – rant over and out). Anywho, my obsession truly knows no bounds because a) it’s shelf stable, and its expiry date is like six or more months into the future, and b) it’s only available for a teeny tiny window of time.
Now what do those two things add up to you ask? As anyone who’s entered my humble abode in the past month and a half or so will have surely noticed, it means that I was buying three or four of them (and sometimes more) on every shopping trip until they disappeared. So…yeah…that means I have like 15 or so containers left. I love it in my coffee, so noggin’d up coffee shall be the order of the day until the end of winter. True bliss.
Every year though, I also mean to use some of this nog to create some delectable eggnog truffles, but then I forget, and I don’t end up doing it, only to be reminded in July when such a reminder is of absolutely no use to me. This year though, I remembered! Ok, so it’s not exactly Christmas anymore, but as I said, for me, it’s Christmas in a cup every morning until March, so deal with it.
Another concept I’ve also been attempting to try was making vegan white chocolate. Now I know that you’re probably thinking that this is a misnomer, however, if you have good quality white chocolate, the main ingredient should be cacao butter (and not hydrogenated gobbledy gook, or whatever other nonsense they try and pass off as “edible” and “food” and “a treat”, so I would actually argue that the true fake white chocolate is that crapola. But I digress).
I opted here to combine both desires and thus dreamed up these rum (because…well…do we need a reason?) and eggnog truffles which I then dipped in my homemade white chocolate. Since I had a fair bit of white chocolate left and cacao butter is not the cheapest of things, I decided to use my oh so seasonal Halloween chocolate mold (spoiler alert – it’s the only one I own, but ghosts and pumpkins and white chocolate go together right? 😉 ) and also create a little mini bar of said white chocolate.
The bar is delicious, but a little sweet all on its own. However, being the (modest) genius that I am, I “accidentally” realized that dipping this chocolate in peanut butter is just….there just….there aren’t even words. Get into your kitchen and do this now is what I’m saying. Although I see how you may be screwed a little bit on the eggnog front, but you could always make your own? (there are tons of recipes online), or, and this is probably what I would do, you could do a 50/50 mix of your favourite non-dairy milk and canned coconut milk (to give it that richness), toss in some og-noggin’ spices (no that’s not a typo…although maybe I should rename it om nom nom noggin? Say that three times fast), and froth is all up in a blender. Now you can join me in having Christmas all year round! 🙂
Yield: a dozen truffles + a smallish bar of vegan white chocolate
- 1/2 cup + 1 tablespoon chocolate chips
- 3 tablespoons vegan eggnog (my favourite is the So Delicious Holiday Nog, but you can use whatever you like, or even make your own if you’re so inclined)
- 1 tablespoon rum
- 1/4 teaspoon fresh nutmeg
- 2 tablespoons food grade cacao butter, coasely chopped (I get this brand at the bulk food store, but you can get cacao butter at health food stores and online as well)
- 2 tablespoons coconut oil
- 1/3 cup icing sugar
- 1/2 a vanilla bean pod/ vanilla bean paste, or 1/4 teaspoon vanilla bean powder (DO NOT USE EXTRACT HERE!!!)
- pinch of salt
- fresh grated nutmeg and sea salt for sprinkling on top (optional)
- A chocolate mold or small ice cube tray to place leftover white chocolate into.
- Place chocolate chips and nutmeg in a smallish bowl and set aside.
- In another small microwave safe bowl combine the eggnog and rum and heat until just before boiling (should take less than a minute)
- Pour eggnog and rum mixture over chocolate and nutmeg and allow to stand for 2 minutes. Stir until chocolate is completely smooth and melted. Place bowl in the refrigerator until ganache is more “set” (at least a couple of hours, or you can leave it overnight if you want)
- Line a baking sheet with wax or parchment paper and remove ganache from the refrigerator. Scoop out ganache and roll into 1-inch balls and place on baking sheet. Place baking sheet in the freezer.
- While truffles are chilling, make your white chocolate coating. I highly recommend tempering the chocolate, so those are the instructions I’m providing here. If you want to skip this step, you can, but definitely refrigerate the chocolate until it’s a dipping consistency at the very least.
- Sift together icing sugar and salt and set aside.
- Place cacao butter and coconut oil in a small bowl and microwave until cacao butter is mostly melted (about a minute or so). Stir mixture until everything is fully melted. Stir in your vanilla bean paste and then quickly whisk in icing sugar/salt mixture.
- For tempering – using a candy thermometer, check the temperature of your white chocolate. You want to get it to 120F. Mine was at this temperature already, but if yours isn’t, just microwave it slightly in very short bursts until it reaches that temperature. Place in the refrigerator, removing it every 5-10 minutes to give it a whisk and check the temperature. Once it’s reaches 79F, do a very short burst in the microwave to bring the temperature up to 87F.
- Remove your truffles from the freezer and dip in your white chocolate mixture and sprinkle fresh nutmeg and sea salt on top if using. Return to the freezer until set.
- Pour remaining white chocolate into a mold or ice cube tray and freeze or refrigerate until firm.
- Store both your white chocolate bar and truffles in the refrigerator.