Egg Nog Truffles (aka) White Chocolate Truffles
adapted from McCormick
1 pound white melting chocolate, divided
4 ounces (1/2 package) cream cheese, softened
1/4 cup confectioners’ sugar
1/4 tsp nutmeg, extra for sprinkle
1/4 tsp Rum Extract
Melt 8 ounces of the chocolate as directed on package. Beat cream cheese, confectioners’ sugar, nutmeg and extract in large bowl with electric mixer on medium speed mixer until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate at least 4 hours or until firm.
Shape into 24 (about 3/4-inch) balls. Place on wax paper-lined tray. Refrigerate until ready to dip.
Refrigerate 1 hour or until chocolate is set. Store truffles between layers of wax paper in airtight container in refrigerator up to 1 week.