Laura's Eggnog Truffles

Ingredients you'll need

• 1 pound white baking chocolate, divided

• 4 ounces cream cheese, softened

• 1/4 cup confectioners' sugar

• 1/4 teaspoon nutmeg

• 1/4 teaspoon rum extract

• Additional nutmeg, for sprinkling

Step-by-Step Cooking Instructions

1. Melt 8 ounces of the chocolate as directed on the package.

   
   

2. Beat cream cheese, confectioners’ sugar, nutmeg and rum flavor in a large bowl with an electric mixer on medium speed until well blended and smooth.

   
   

3. Add melted chocolate; beat until well mixed. Cover. Refrigerate at least 4 hours or until firm.

   
   

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

   
   

5. *Coat only 12 truffles at a time* Melt 4 ounces of the remaining chocolate in a small microwavable bowl on MEDIUM (50% power) 1 1/2 minutes, stirring after 1 minute.

   
   

6. Using a fork, dip 1 truffle at a time into the melted chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place truffles on a wax paper-lined tray. (If there are any “bald” spots on the truffle, cover with melted chocolate that remains on the fork.)

   
   

7. Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces chocolate and remaining truffles.

   
   

8. Refrigerate 1 hour or until chocolate is set. Store truffles between layers