Eggnog Truffles, Hot Chocolate & Brownies

December 24 is National Eggnog Day. This is a food holiday that really works for this time of year. Last year on Christmas Eve,  I posted some easy delicious recipes for Dark and White Chocolate Eggnog Truffles. Thought I'd repost the Dark Chocolate one. Great truffles to make on Christmas Eve. For today's holiday, I'm reposting the Dark Chocolate Eggnog Truffle recipe, and I'm adding recipes for Eggnog Hot Chocolate and Eggnog Brownies.

Dark Chocolate Eggnog Truffles

3/4 cup eggnog (good thick quality brand/or make yourself)
11 ounces dark chocolate 60% cacao +, chopped
3 tablespoons butter, cut into small cubes
2 tablespoons superfine sugar
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Heat the eggnog over medium heat almost to the boiling point, whisking constantly. Do not boil.
Immediately remove pan from heat, turn heat to low. Add chocolate and butter to eggnog. Stir until chocolate is completely melted, returning to low heat if necessary.
Pour mixture into mixing bowl and beat with electric mixer at high speed for 5 minutes. Refrigerate for 1 hour or until mixture is firm but pliable.
In small bowl, mix superfine sugar with nutmeg and cinnamon; set aside.
Take 1 teaspoon of chocolate mixture and roll into a ball, then roll it in sugar mixture.
Place truffle in foil cup or on waxed paper tray (I don't use cups but they look festive if you do). Repeat.
Store truffles in airtight container in the refrigerator.

Don't have time to make Eggnog Truffles? Starbucks sells Eggnog Latte Truffles. Godiva has them in their 12 piece Truffle Holiday Box.

Eggnog Hot Chocolate

Mix cocoa powder with equal amounts of hot water and eggnog for a delicious twist to your hot chocolate.

Eggnog Brownies

2 eggs
1 tbsp. brandy
1 tsp. vanilla
1/2 c. butter
4 oz. unsweetened chocolate
1 c. sugar
1 1/3 c. packed brown sugar
1 1/4 c. all-purpose flour
1 c. chopped pecans

Grease shallow 11x7-inch baking pan with butter, line bottom with parchment or waxed paper.
Preheat oven to 350 degrees. Lightly beat eggs with brandy and vanilla; set aside.
Put butter and chocolate in a large saucepan, stir continuously over medium heat until melted.
Remove from heat.
Stir in sugars, flour, pecans, and egg mixture.
Pour into pan. Spread evenly.
Bake 30 minutes or until wooden pick inserted in middle comes out clean.
Allow brownies to cool. Cut into 24 squares.
Remove from pan. Store in airtight container.