Dark, milk, and white chocolate can be combined with eggnog to make delicious and unique holiday treats (and terrific gifts)! These dessert recipes are must-haves for any chocolate or eggnog lover!
EGGNOG CHOCOLATE CHIP COOKIES (Makes about 3 dozen)
1/2 cup Eggnog
1/2 cup butter, softened
2 egg yolks
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1 1/4 cups granulated white sugar
1 tsp. vanilla extract
1 cup semi-sweet chocolate chips
Preheat oven to 325 degrees F. Combine flour, baking powder, nutmeg and cinnamon; set aside. Cream sugar and butter together. Beat in eggnog, vanilla and egg yolks until smooth. Gradually add flour mixture until combined. Fold in chocolate chips. Drop dough by rounded teaspoonfuls 1″ apart onto a greased cookie sheet. Bake for 20 minutes until edges are golden brown.
WHITE AND MILK CHOCOLATE EGGNOG TRUFFLES (Makes about 50 truffles)
1/3 cup eggnog
1/4 cup butter
1/2 tsp rum flavoring
1/4 tsp ground nutmeg
2 cups milk chocolate chips
White almond bark for dipping
Combine eggnog, butter, and 1/4 teaspoon nutmeg in 2-quart saucepan. Cook over medium-low heat until butter is melted. Add chocolate chips and continue cooking, stirring constantly, until chips are melted and mixture is smooth. Remove from heat and whisk in rum flavoring. Refrigerate until firm (at least 2 hours). Shape mixture into 1-inch balls and place onto baking sheet lined with waxed paper. Refrigerate again until firm (1 hour). Melt almond bark over low heat; stir until smooth and melted. Remove from heat and cool a few minutes. Drop each truffle into the almond bark, quickly coating truffle using a small spoon. As soon as coated, remove truffle immediately and place onto waxed paper. Sprinkle with nutmeg. Let cool 30 minutes. Place truffles in paper or foil candy cups. Store refrigerated in container for up to two weeks.
DARK CHOCOLATE EGGNOG TRUFFLES (Makes about 50 truffles)
2 cups dark chocolate chips
1/2 cup + 2 TBSP eggnog
1 TBSP salted butter, at room temperature
2 tsp vanilla extract
Pinch of grated nutmeg
Place the chocolate in a glass or stainless steel bowl. In a small pan, heat the eggnog over low heat while stirring constantly until it just barely starts to boil. Remove from heat and pour over the chocolate. Let it sit for about 3 minutes, then stir the eggnog/chocolate mixture. Gently whisk in butter, vanilla, and nutmeg. Refrigerate at least an hour, until the chocolate is firm and chilled. Use a tablespoon to scoop out the truffles and roll into 1 inch balls. Then roll each truffle in the topping of your choice. Toppings: cocoa powder, powdered sugar and pinch nutmeg, chopped nuts. Serve in paper or foil candy cups. Store refrigerated in container for up to two weeks.
WHITE CHOCOLATE EGGNOG FUDGE (Makes 2 1/2 lbs.)
2 cups white sugar
1/2 cup butter
3/4 cup dairy eggnog
3 (3 1/2 ounce) packages white chocolate, broken into pieces
1/2 tsp grated nutmeg
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans
1 tsp rum extract
Combine sugar, butter and eggnog in a heavy 3 quart saucepan. Bring to a full boil, stirring constantly. Continue boiling 8 to 10 minutes, stirring constantly to prevent scorching, over medium heat or until a candy thermometer reaches 234 degrees F. Remove from heat and stir in white chocolate pieces and nutmeg until chocolate is melted. Add marshmallow creme, nuts and rum extract. Beat until well-blended. Pour into a buttered 8 or 9 inch square pan. Cool at room temperature.
EGGNOG HOT CHOCOLATE (Serves 3-4)
1 1/4 cups milk
1 cup bittersweet chocolate chips
2 cups eggnog
1/2 tsp vanilla extract
whipped cream and dash of cinnamon (optional)
In a medium saucepan, combine chocolate and milk and stir over medium-low heat until chips are melted. Remove from heat, and let stand for 2 minutes. Whisk the chocolate until smooth. Stir in the eggnog, and heat gently over low heat until very warm but not boiling. Remove from heat, and stir in the vanilla. Pour into mugs. Serve with whipped cream and sprinkled cinnamon if desired.