Egg nog truffles

December 12, 2007

MAKES 32 TRUFFLES

13 ounces high-quality white chocolate, coarsely chopped

1/3 cup whipping cream

1 tablespoon brandy

� teaspoon ground nutmeg

13 ounces white chocolate, coarsely chopped

Ground nutmeg, for dusting

Place 13 ounces of chopped white chocolate, whipping cream, brandy and nutmeg in a heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch the water) and stir with a metal spoon until chocolate melts and mixture is smooth. Place mixture in refrigerator for 2 hours or until firm enough to roll into balls.

Line a tray with nonstick baking paper. Use a teaspoon to scoop out 2 teaspoonfuls of chocolate mixture and use hands to roll into a ball. Place on prepared tray. Repeat with remaining chocolate. Place in refrigerator for 1 hour or until firm.

Meanwhile, place remaining 13 ounces of chopped white chocolate in heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch the water) and stir with a metal spoon until chocolate melts.

Line a tray with nonstick baking paper. Use 2 forks to dip each truffle into the melted chocolate to coat. Remove truffle, tapping the fork handles gently on the edge of the bowl to shake off any excess chocolate. Place on prepared tray. Repeat with remaining truffles and melted chocolate. Place in the refrigerator for 20 minutes to set. Sprinkle truffles with nutmeg as final garnish. Store in airtight container.

Pastry chef Christine McCabe of Blue Plate

Nutrition facts per serving: 137 calories, 7 g fat, 5 g saturated fat, 5 mg cholesterol, 13 g carbohydrates, 1 g protein, 25 mg sodium, 0 g fiber