Great British Bake Off finalist Holly Bell shows you how to make eggnog truffles, a perfect Christmas recipe that’s great for sharing
360 g White Chocolate
80 ml Double Cream
1 tbsp Brandy/Rum
1/2 tsp Freshly Grated Nutmeg
Pinch of Ground Cinnamon
360 g White Chocolate for Coating
Grated Nutmeg to Decorate
STEP 1: MELT INGREDIENTS AND STIR
Melt the chocolate, cream, brandy, nutmeg and cinnamon in a heatproof bowl over a pan of simmering water, being careful not to let the bowl touch the water. Stir until completely smooth then chill for about 2 hours until hard.
STEP 2: MAKE SHAPES
Take a teaspoon and remove heaped spoons of the truffle mixture. Roll between your hands to form spheres. Place on a plate covered in non-stick paper and chill again for another hour.
STEP 3: COAT AND SERVE
Melt the chocolate using the same method as before. Dip each truffle into the chocolate using a spoon and fork. Drain as much chocolate from the truffle as possible and transfer to a tray lined with grease proof paper. Grate a little nutmeg over each truffle. Leave to set either at room temperature or in the fridge, though be aware a bloom may develop on the chocolate if you use the faster fridge method.