Eggnog Truffles

Don't let the holiday season pass by without making up a big batch of this Eggnog Truffles. Loaded with your favorite holiday eggnog flavor, from nutmeg to the rum flavoring , they are ideal for your cookie tray, late night indulgence, or to gift.

12-ounce bag white chocolate melts (or white chocolate almond bark), divided
1 1/2 Tablespoons eggnog
4 ounces cream cheese (1/2 block), softened
1/2 teaspoon rum extract
3/4 cup powdered sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg plus more to garnish

• Line a cookie sheet with parchment paper and set aside.
• Add the softened cream cheese, powdered sugar, cinnamon, nutmeg and rum extract to a medium mixing bowl. 
• With an electric mixer, mix on medium speed until completely blended and smooth. 
• Set aside.
• Add ⅔ cup of the white chocolate melts and the eggnog to a microwave safe bowl. 
• Microwave at 50% power for one minute. 
• Remove from microwave and stir until completely melted and smooth. 
• Since all microwave wattages are different, you may have to microwave for an additional 20-30 seconds until the chocolate is completely melted. 
• Fold the melted chocolate into the cream cheese mixture.
• Place bowl in the freezer for 15 minutes for easier handling.
• Roll the truffle dough into 1 inch balls and place on the parchment lined cookie sheet. 
• Place in refrigerator for 15 minutes to allow to harden. 
• Rolling the dough into balls with your hands will soften the dough quite a bit
• Melt the remaining white chocolate melts in the microwave at 50% power for one minute (or more, if needed). 
• Remove from microwave and stir until completely melted.
• Dip each truffle ball into the melted white chocolate and place back on the lined cookie sheet.
• Immediately, sprinkle ground nutmeg on top of each eggnog truffle.
• Chill for 30 minutes to allow the white chocolate coating to completely harden.
• Store in an airtight container in the refrigerator for up to one week.

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