WHERE TO BUY CHOCOLATE EGGNOG RECIPES

Steps:

• Line large baking sheet with waxed paper; set aside.
• Combine eggnog, butter, rum flavoring and 1/4 teaspoon nutmeg in 2-quart saucepan. Cook over medium-low heat 4-5 minutes or until butter is melted. Add chocolate chips; continue cooking, stirring constantly, 2-3 minutes or until chips are melted and mixture is smooth. Cover; refrigerate at least 2 hours or until firm.
• Dust hands with powdered sugar. Shape mixture, working quickly, into 1-inch balls. Truffle mixture will be soft. Repeat dusting hands with powdered sugar to make shaping easier, if necessary. Place balls onto prepared baking sheet; refrigerate at least 1 hour until firm.
• Melt candy coating in deep 1-quart saucepan over low heat; stir 8-10 minutes or until smooth. Remove from heat; cool 10 minutes.
• Place 1 truffle at a time into candy coating. Coat truffle, using small spoon; immediately remove and place onto waxed paper. Work quickly so truffles do not melt. Sprinkle with nutmeg, if desired. Repeat with remaining truffles. Let cool 30 minutes. Place truffles into paper or foil candy cups.
• Store refrigerated in container with tight-fitting lid up to 2 weeks.

Steps:

• In a large bowl, whisk the eggs and sugar until thick and pale, 3 to 4 minutes. Meanwhile, in a medium saucepan, warm the milk, cream, and cloves to a bare simmer, about 6 minutes. Gradually whisk 1/2 cup of the warm milk mixture into the egg yolk mixture. Whisk in the remaining milk mixture, then transfer the entire mixture back to the pot and cook over medium heat until the mixture thickens (do not let it boil or simmer), about 15 minutes. Remove from the heat and whisk in the bourbon, rum, vanilla, nutmeg, cinnamon, and salt. Scoop ice cream into cups or bowls and pour the eggnog over the top.