Eggnog Truffles

By englandt

Ingredients

• 1 pound white baking chocolate, divided
• 4 ounces cream cheese, softened
• 1/4 cup confectioners’ sugar
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon rum extract
• Ground nutmeg for sprinkling

Details

Servings 2

Preparation

Step 1

Melt 8 ounces of chocolate as directed on package. Beat cream cheese, confectioners’ sugar, nutmeg, and extract in large bowl with electric mixer on medium speed until well-blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate 4 hours until firm.

Shape into 24 (about 3/4-inch) balls. Place on wax paper-lined tray. Refrigerate until ready to dip.

Coat only 12 truffles at a time. Melt 4 ounces of remaining chocolate in small microwavable bowl on medium power for 1 1/2 minutes, stirring after 1 minute. Using a fork, dip one truffle at a time into the chocolate. Place on wax paper-lined tray. Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces of chocolate and remaining truffles.

Refrigerate one hour or until chocolate is set. Store truffles in refrigerator for up to 1 week.