Eggnog Truffles

Eggnog Tuffles

What You Need:

1lb white melting chocolate, divided

4oz cream cheese, softeneed

1/4 tsp rum extract

1/4 cup confectioners sugar

1/4 tsp nutmeg, plus extra for sprinkling

What to Do:

■ Melt 8oz of the chocolate according to package directions. beat cream cheese, sugar, nutmeg and extract in a large bowl until well blended and smooth. Add melted chocolate and mix well. Cover and refrigerate until firm. Shape into 24 (3/4 inch) balls. Place on wax paper covered tray. Refrigerate until ready to dip.

■ Coat only 12 at a time. Melt remaining 4oz chocolate in a small bowl in microwave for 1 1/2 minutes, stirring after 1 minute. Using fork, dip 1 truffle at a time. Tap fork to bowl to allow excess chocolate to drip off. Place on waxed tray. Cover bald spots with fork. Sprinkle with nutmeg.

■ Refrigerate 1 hour or until set. Stores truffles between layers of wax paper for up to 1 week.

Chef's Scribbles:

As far as using the fork to dip the balls (giggity?) it didn't work out so well. When trying to get the truffle off the fork, they tended to start breaking in half, and so a few of the truffles are a bit odd looking. Instead I used a spoon and a fork, and turned the truffle between them to allow the chocolate to drip before I put the truffle on the tray. 

I am not a fan of eggnog, and I find these things sinfully delicious. I have a favorite christmas dessert, now! :)