Gluten Free Egg Nog Boozy Truffles

These gluten-free boozy balls are fun to make for holidays and dinner parties!  You can make them ahead of time and pull them out of the fridge when you are ready to enjoy them!  

I had so much fun making these boozy balls with my friend Jamie today!  I am not a huge sweet eater, but I do like to have little bites of deliciousness around during the holidays when company comes over.

What are some of your favorite holiday desserts? 

Do you like quick and simple desserts like these or  more elaborate ones like Buche De Noel?  One of my favorites is Panettone but I have yet to master a gluten free version of it!

Which Alcohol Should I Use?

You can flavor your dessert balls with any alcohol as long as it’s gluten-free!  I chose the flavors for my boozy balls because we enjoy those combinations but please feel free to experiment with your boozy ball combinations! 

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Here is a gluten free alcohol guide to help you check to make sure your favorite libation is safe to eat and drink!  Also, you can contact the manufacturer to double-check!  Please remember to listen to your body!  

Pin This Now And Make These Later! 

EGG NOG BOOZY BALLS:

Egg Nog cake balls dipped are a delicious sweet treat for the Holidays. 

INGREDIENTS  

• 1 Gluten Free Vanilla Cake Mix
• 3/4 cup Egg Nog
• 3/4 cup Brandy or Dark Rum
• 1/2 tsp Nutmeg
• 3 Eggs
• 2 TBSP Avacado Oil
• 2 sticks Butter softened
• 1 bag Powdered Sugar
• 2 TBSP Brandy for the frosting
• 2 cups White melting chocolate

INSTRUCTIONS 

• Add Cake Mix, Egg Nog, Brandy, Nutmeg, Eggs, and avocado oil to the mixer.  Mix until smooth.
• Turn oven on to 350 degrees.
• Spray 2- 9″ cake pans.
• Pour batter into cake pans. 
• Bake in the oven for about 25 minutes or until a toothpick poked in the middle comes out clean. 
• Let the cakes cool. 
• Make the buttercream frosting.  Mix softened butter and brandy together in the stand mixer.  
• Add 2 TBSP brandy.
• Pour in powdered sugar a little at a time until you reach your desired consistency.  I didn’t quite use the whole bag.  
• Crumble the cooled cakes into a bowl. 
• Add buttercream frosting to the crumbled cake.
• Mix together.
• Cover the mixture and put in the fridge for about an hour. 
• Use a scoop and scoop out the desired amount of mixture.  Use your hands and roll into balls. 
• Place on a parchment-lined baking sheet.  Continue until all the mixture is made into balls. 
• Place in the fridge for about 30 minutes.
• Melt the white chocolate in a melting pot, double boiler, or in the microwave.  Be careful not to burn. 
• You can add additional brandy if you want to the chocolate.  
• Using a fork, dip each ball in the chocolate. 
• Place on parchment paper lined baking sheet.  
• Place in the fridge until you are ready to serve.  Enjoy!

THE PRINTABLE RECIPE:

Gluten Free Egg Nog Boozy Truffles

Recipe by Goodness Gracious Gluten FreeCourse: DessertDifficulty: Medium

Servings

12

servings

Prep time

30

minutes

Cooking time

35

minutes

Ingredients

• 1 Gluten Free Vanilla Cake Mix
  3/4 cup Egg Nog
  3/4 cup Brandy or Dark Rum
  1/2 tsp Nutmeg
  3 Eggs
  2 TBSP Avacado Oil
  2 sticks Butter softened
  1 bag Powdered Sugar
  2 TBSP Brandy for the frosting
  2 cups White melting chocolate

Directions

• Add Cake Mix, Egg Nog, Brandy, Nutmeg, Eggs, and avocado oil to the mixer.  Mix until smooth.
  Turn oven on to 350 degrees.
  Spray 2- 9″ cake pans.
  Pour batter into cake pans. 
  Bake in the oven for about 25 minutes or until a toothpick poked in the middle comes out clean. 
  Let the cakes cool. 
  Make the buttercream frosting.  Mix softened butter and brandy together in the stand mixer.  
  Add 2 TBSP brandy.
  Pour in powdered sugar a little at a time until you reach your desired consistency.  I didn’t quite use the whole bag.  
  Crumble the cooled cakes into a bowl. 
  Add buttercream frosting to the crumbled cake.
  Mix together.
  Cover the mixture and put in the fridge for about an hour. 
  Use a scoop and scoop out the desired amount of mixture.  Use your hands and roll into balls. 
  Place on a parchment-lined baking sheet.  Continue until all the mixture is made into balls. 
  Place in the fridge for about 30 minutes.
  Melt the white chocolate in a melting pot, double boiler, or in the microwave.  Be careful not to burn. 
  You can add additional brandy if you want to the chocolate.  
  Using a fork, dip each ball in the chocolate. 
  Place on parchment paper lined baking sheet.  
  Place in the fridge until you are ready to serve.  Enjoy!

I hope you love these eggnog truffles as much as we do!

As Always,

Best Wishes for Gluten Free Dishes!

XO,

Michelle