Dark Chocolate Eggnog Truffles – Easy Holiday Truffles for Christmas Candy Gifting

These Eggnog Truffles with Dark Chocolate Shell blend the warmth of holiday eggnog with the richness of a creamy, no-bake filling, all wrapped in a glossy chocolate coat. You’ll learn how to make these step by step, what each ingredient brings to the texture and taste, and how to serve or store them so they stay just as good by day five as they were on day one.

These are eggless, easy, and no-bake. But they taste like something you’d buy in a ribbon-tied box. This is a Christmas truffle that works for gifting, plating, and late-night nibbling, and it pulls in real flavors from classic eggnog recipes without ever needing a stovetop.

You’ll use cream cheese, white chocolate, graham crackers, and a splash of nutmeg-scented eggnog. No shortcuts on flavor. Every bite holds the essence of holiday truffles, and they’re one of the easiest candy truffles I’ve made in my kitchen.

The Secret is in the Filling

I didn’t grow up with eggnog. It came into my kitchen later in life, but once it did, it stayed. I wanted that same nostalgic spiced flavor in a bite-sized candy, and that’s how these truffles came to be.

Cream cheese is where the base starts. It gives structure and a gentle tang. Not sharp, just enough to keep the sweetness balanced. I always soften mine completely first. Cold cream cheese leaves lumps, and this filling should be silky.

Then comes the white chocolate, melted with butter. I’ve used both chips and chopped bars. Chips are fine, but chopped white chocolate melts smoother. Combine that with real eggnog. Store-bought is fine, but I prefer a thicker style with nutmeg already mixed in. That spice matters. If your eggnog is bland, your truffles will be too.

A little vanilla extract, ground nutmeg, and the softest whisper of cinnamon bring it home. I also use a tablespoon of bourbon when I want a grown-up edge. It doesn’t taste boozy. It just deepens the warmth. You can skip it, but I never do.

Finally, the crushed base. You have a choice: graham crackers or vanilla wafers.

Graham Crackers vs Vanilla Wafers – Choose Your Texture

I’ve made these both ways, and the difference is more than flavor. It’s texture.

Graham crackers give a slightly sandy bite and a toastier edge. The nutmeg seems to settle into it, almost like a gingerbread whisper. Vanilla wafers create a softer, cake-like center, more like a cheesecake truffle.

In my notes, when I’m making these for a party tray, I go with graham crackers. When they’re for gifting in tins, I lean toward wafers. They hold their shape better in cooler temps.

Either way, once you stir it all together, you’ll get a dough that feels soft but scoopable. Not wet. Not sticky. That’s when you chill it.

Shaping, Chilling, and Dipping – A Quiet Afternoon Project

I chill the dough in the fridge for a couple of hours or freeze it for thirty minutes when I’m in a rush. After that, it rolls easily into truffles.

I use a small cookie scoop, but if I’m gifting these, I shape by hand to get smoother rounds. I line them on parchment and give them one last quick freeze so the chocolate sets faster.

For the shell, I use dark chocolate or semi-sweet. Don’t go with milk here. It blurs the flavors. The eggnog needs contrast.

Dip each truffle with a fork or candy dipper. Tap gently to shake off extra chocolate. Lay them back on parchment, spaced apart so they don’t smudge each other.

Now comes the part that turns them into holiday candy recipes.

Toppings that Taste (and Look) Like Christmas

Once the chocolate begins to set but hasn’t hardened, drizzle melted white chocolate over the tops. A little goes a long way.

Dust with nutmeg, sprinkle cookie crumbs, or if you’re gifting, add a touch of edible gold dust. It makes a big visual impact without any effort.

I’ve used all three and even tried a crushed peppermint once, but that clashed with the eggnog. Stick to warm spices here.

I let mine set at room temp if the house is cool. Otherwise, I pop them in the fridge.

How to Serve and Store These Truffles

These are homemade truffles that taste best slightly chilled.

I store mine in a lidded container in the fridge and bring them out ten minutes before serving. That’s when the texture softens just enough.

If you’re building a Christmas candy tray, these sit well next to bold flavors. Try them with something minty for contrast. If you’re gifting, I use mini parchment cups in a tin. They keep from sticking and look neat.

These last a full week in the fridge. I don’t recommend freezing them. They sweat when thawed, and the coating can bloom. If you do try it, wrap each one in wax paper before sealing.

You can also pair them with other holiday treats like these Eggnog Mousse Cups or Gingerbread Cake Truffles for a festive dessert plate.

Related Recipes to Fill Out Your Tray

Try these if you love this flavor profile:

– Eggnog Cheesecake Bars

– Eggnog Panna Cotta

– Peppermint Oreo Truffles

Each one brings something different. But they all work together visually and flavor-wise for a Christmas truffles tray.

Save and Share These – They Deserve a Spot on Your Board

If this recipe helped you or brought something sweet to your holiday, I’d love to hear it. Let me know in the comments how it turned out or what toppings you used.

And if you want to come back to it later, save this pin on your Christmas candy board so you don’t lose track. It’s easy to forget in the season’s rush. Better to have it ready when the craving hits.

I’ve kept a stash of these truffles in my fridge every December since I wrote the recipe in my notebook. One year, I even made them for a neighbor I barely knew. We’ve had tea together every Christmas since.

Simple sweets do that sometimes.

---