Eggnog and speculoos ganache truffles
Super simple, 4 ingredient 'truffles' made with eggnog ganache and crushed speculoos cookies, rolled in coconut or cocoa.
Perfect to distribute as Christmas/ holiday gifts since they are super simple and no bake! Perfect for hot Australian summer Christmases.
This recipe came to be because I had made extra ganache from the previous recipe (eggnog macarons, check them out!) and didn't know what to do with it. It was too soft for plain ganache truffles, so I decided to bulk it up with one of my favourite festive flavours, speculoos.
The combination might sound a bit strange, but they're both spiced sweet treats, so they go together super well! In fact, I just might have to try dipping a speculoos cookie into my eggnog next time... 🤔
The ratio is super simple too! Just equal weight of ganache and cookies.
I would suggest rolling them in their coating immediately after rolling them into balls. The warmth from your hands partially melts the outside and allows the coconut and cocoa (mainly the coconut) to stick better. If you leave them too long the outside will partially dry and will not be as sticky.
Feel free to use plain white chocolate ganache, however make sure to increase the amount of cream used to ensure it is not toooooo solid. Eggnog is runnier, so you need a lot less of it.
Recipe
Makes roughly 56 1/2tbsp sized balls
METHOD:
1. In a small pot, heat the eggnog until steaming. Remove from the heat and pour over the chopped white chocolate. Cover for 2-3 minutes, then stir to melt the chocolate. Once it is all smooth and combined, leave it to cool at room temperature for 20 minutes, then transfer to the fridge.
2. In a food processor, process the speculoos until fine crumbs. Stir in 256g of the ganache until combined. It should be firm enough to be able to shape into balls. If not, refrigerate until it is firm enough.
3. Scoop 1/2tbsp of the mixture and roll it into a ball. Roll it in cocoa or coconut. Repeat with the rest of the mixture.
Store in the fridge in an airtight container.
INGREDIENTS:
235g white chocolate, chopped
90g eggnog
256g speculoos cookies
desiccated coconut and/or cocoa for coating
