Eggnog Truffles
When dipping the truffles do so in 2 batches as directed.
1 lb. white baking chocolate divided
4 oz. (1/2 pkg.) cream cheese, softened
1/4 cup confectioners sugar
1/4 tea. nutmeg
1/4 tea. imitation rum extract
Ground nutmeg for sprinkling
Melt 8 oz. of chocolate as directed on pkg. Beat cream cheese. suger, nutmeg and extract in large bowl w/elect. mixer on medium speed until smooth. Add melted choc., beat until well mixed. Cover, Refrigerate for 4 hrs or till firm.
Shape into balls (abt 24) 3/4 inch. Place on wax paper lined tray. Refrig. until ready to dip.
Coat only 12 at a time. Melt 4 oz. choc in a small bowl in micro. about 1 1/2 min., stirring after 1 min. Using a fork, dip 1 truffle at a time into melted choc. Place on paper lined tray. Sprinkle w/ nutmeg. Repeat with remaining 4 oz. choc. Refer. 1 hour or until set. Store truffles in refrig. for as long as 1 week. Makes 2 doz.
Let me know how you like them.