Rich and creamy eggnog marries with white chocolate to produce a unique melt-in-your mouth eggnog experience. These look particularly fetching when lightly dusted with nutmeg.
Pour 3/4 cup of heavy (not light) eggnog into a bowl with 1 cup of chocolate chips. Microwave slowly (60 seconds, then stir, then 30 seconds and stir) until combined. Don’t want to curdle those eggs . . .
Next. mix in 1 cup white chocolate, wave and stir just until combined. This ganache will likely look a little lighter and if you have swirls of white in the dark, and don’t entirely mix them in it looks lovely. If you want an entirely light ganache, then mix eggnog with 2 cups white chocolate and skip the dark altogether. . .
Let ganache sit in the fridge (or freezer if you’re impatient) until scoopable. Roll 3/4 inch balls, cooling as necessary. Now — depending on the type of eggnog you use, these may be very soft or hard. If too soft, even after a stint in the freezer, add some melted white chocolate and stir in to harden. If too soft, try adding a tablespoon or two of eggnog and stirring in.
Melt 1 cup white chocolate chips and 1 tablespoon vegetable shortening. Dip balls in chocolate.
Dust with nutmeg.
They should last in the fridge at least a week. Unless someone sees them . . .