Eggnog chocolate truffle
1.5kg Ivoire Chocolate
250g 36% Cream
188g Invert Sugar
900g Eggnog
2.5 Vanilla Beans 658g
164g Butter
175g Jamaican Rum
3g Nutmeg
Mix eggnog, inverted sugar and cream right into a pot
Carry to a boil and put aside
Pour over white chocolate and emulsify collectively till easy
Cool ganache to 35 levels F
Emulsify butter and rum in till extremely easy
Pipe into truffle shells
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