White Chocolate Eggnog Truffles

Course Dessert

Servings 10 truffles

1 cup white chocolate
1/4 cup unsalted butter, chopped into cubes
3 tbsp heavy cream
40 drops Hedessent Eggnog Flavouring - available in Limited Edition Holiday Kit
15 drops Hedessent Almond Flavouring - available as a 60ml OR in the Limited Edition Holiday Kit
Pinch salt

Place the white chocolate, butter and heavy cream in a small pot over medium-low heat. Constantly stir until just melted and smooth. Alternatively, place the ingredients in a microwave-safe bowl and microwave in 30-second intervals until just melted, about 90 seconds total. Stir in between each interval.
Stir in the salt and flavourings.
Scoop out enough mix to form 1-inch balls. Lightly coat your hands in icing sugar and roll the truffles between your palms until round and even.
Place the balls on a parchment lined baking sheet.
If using the coating, place the wafers in a small pot over medium-low heat. Constantly stir until just melted and smooth. Alternatively, place the wafers in a microwave-safe bowl and microwave in 30-second intervals until just melted, about 60 seconds total.
Use a fork to dip the truffles into the coating and drip off any excess. Place back onto the sheet.
If you want to top the truffles with the coarse sugar, do it right away before the coating sets.
Repeat with the rest of the truffles. Let set for at least 5 minutes before serving. Enjoy!

Store in an airtight container in the fridge for up to one week.