Spiked Eggnogs

Preparation info

  • Difficulty


  • Yield:

    130 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Dark chocolate discs (25-mm/1-in diameter), as bases 130 discs 130 discs

Eggnog Ganache

Butter, soft (25°C/77°F) 170 g 6 oz 23%
Glucose syrup 40 g 1.5 oz 5%
Nutmeg, ground 1 tsp 1 tsp <1%
Vanilla bean, split and scraped 1 bean 1 bean
White chocolate, melted, tempered, at 30°C/86°F 500 g 18 oz 67%
Dark rum 40 g 1.5 oz 5%
Batch Size 750 g 27 oz 100%
Dark chocolate, melted, tempered, thinned, for dipping (see Note) as needed


To Make the Dark Chocolate Discs

  • Prepare the discs using the tempered dark chocolate and either a cutter or a stencil. Leave the discs attached to the parchment paper to facilitate piping.

To Make the Eggnog Ganache

  1. Using a 5-qt planetary mixer, cream together the butter, glucose syrup, nutmeg, and vanilla bean seeds until well aerated.
  2. By hand, stream the tempered white chocolate into the butter mixture, taking care not to allow chunks of chocolate to form.
  3. Stream in the dark rum, stirring until the mixture is homogeneous.
  4. Using a pastry bag fitted with no. 4 French star tip, pipe pointed stars 3 cm/1 in high on top of the chocolate discs. (If the ganache is too soft to pipe, allow it to sit for several minutes at room temperature, turning it occasionally until it firms to the proper piping consistency, or speed the process by tabling the ganache to expedite crystallization.)
  5. Allow the piped ganache to crystallize until firm enough to handle, about 20 minutes.
  6. Release the pieces from the parchment paper and dip them in the thinned dark chocolate. The chocolate should be thinned enough so that the ridges created by the star tip show prominently through the chocolate coating. Slide each piece forward on the paper immediately after dipping to avoid the formation of feet.