Eggnog and Irish Cream Truffles: #89 of 1000 Sustainable Food Experiments

For a fun holiday treat, we made two versions of these decadent truffles: one with eggnog for the kiddos, and one with Irish cream liqueur for the adultos. πŸ™‚ It’s actually very easy to make these, you just need a few hours to let the mixture set in the fridge. Hope you enjoy!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($6 total for about 3 dozen truffles!)

1 cup whipping cream, divided in two – $1.49
2 tbsp butter, divided in two – $0.31
2 tbsp eggnog for one batch – $0.19
2 tbsp irish cream liqueur for another batch – $0.60
3 cups chocolate chips, divided in two – $3.00
Equal parts cocoa powder and icing sugar to coat (about 1/4 cup each) – $0.50

Directions

1. Split the whipping cream and butter into two bowls. Add eggnog to one and irish cream to the other (label them, or use the smell/taste afterwards to differentiate). Microwave to melt the butter and boil the cream, about 70 seconds for each bowl. Add half the chocolate chips to each.

2. Stir in the chocolate chips to melt them. The mixture will get nice and shiny and smooth. Cover with cling wrap and refrigerate for 3 hours or overnight so it firms up.

3. Mix the equal parts cocoa and icing sugar together in a bowl. Scoop 1-2 tsp of truffle mixture, gently shape it into a ball with your fingers, and roll it around in the cocoa sugar dust. If you don’t eat them all, they freeze very well for future enjoyment. πŸ™‚

Sustainability Score (explained here)

  • Time to make: 1 = >3 hours
  • Servings:  3 = lots of leftovers
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 2 = moderate impact
  • Nutritional value: 1 = eat rarely
  • TOTAL: 13/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

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