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
Combine eggnog, inverted sugar and cream into a pot
Bring to a boil and set aside
Pour over white chocolate and emulsify together until smooth
Cool ganache to 35 degrees F
Emulsify butter and rum in until ultra smooth
Pipe into truffle shells