This past weekend was my annual Girl’s Brunch. Every year for the past 4 years a bunch of us get together for an afternoon of coffee, food and gossip. It is one of my favorite days of the year. We have known each other since we were 13 years old. These are some of the few people in my life I can be completely myself around without any judgement. These girls are family.
I am totally crazy when it comes to the menu and I start planning months in advance. I have a brunch Pinterest board especially for this day.
This years menu included:
Proscuitto egg cups
Roasted Garlic, Parmesan and Herb Monkey Bread
Cinnamon Sugar Puff Pastry with fresh Whipped Cream and Berries
Brown Sugar Bacon
Mini Dulce de Leche Cheesecakes,
Gingerbread Cheesecake Bars
Oatmeal Cinnamon Chip Cookies
Homemade Peppermint Pattie Bark,
Reindeer Poop Cookies (if you follow me on Instagram you’ll know which ones I’m talking about)
Pomegranate, Grapefruit Spritzers and
Totally normal for a Sunday afternoon right?
These truffles do actually have egg nog in them, you would be surprised how many recipes I found that didn’t. The egg nog is mixed with white chocolate and then rolled and dipped in more white chocolate. For the first time ever I tempered chocolate. I was so proud of myself. The tempered chocolate gives them a nice crack when you bite in, followed by the smooth center.
Oh and these totally freeze well which means you can make extra and hide them in the freezer
from your family until Christmas.
In a large bowl place 12 oz of chopped white chocolate or white chocolate chips. Set aside.
In a small saucepan whisk together cream cheese and eggnog over medium heat until smooth.
Pour eggnog mixture over white chocolate.
Mix until all the chocolate is melted and mixture is smooth. You will probably have to give the chocolate some help melting by putting it in the microwave or over a double boiler.
Next pour mixture on a parchment paper lined baking sheet and smooth out. Place in the fridge for at least 3 hours.
Now, roll into balls and put back in the fridge until firm.
Time to temper the chocolate. Place another 10-12 oz of white chocolate in a narrowish deep bowl (measuring cups like this work perfectly) and take out 25-30%. Heat chocolate to between 105F and 113F. Then add your 25-30% you set aside and stir until it reaches 84-87 F.
Dip balls in chocolate and let set.