These easy egg nog truffles have a rich flavor and creamy texture. It's a simple recipe that's sure to be a hit at your next holiday gathering. Perfect for homemade gifts, too.
Melt 8 ounces of the white chocolate as directed on the package
Beatcream cheese, powdered sugar,nutmeg, and rum extract in large bowl on medium speed.
Beat until well blended and totally smooth.
Add the melted white chocolate, beating until well mixed.
Cover and refrigerate overnight.
Next day shape into 24 balls.
Place on parchment or wax paper-lined baking sheet.
Refrigerate 20 minutes to firm up.
Melt 4 ounces of the white candy melts in a small microwavable bowl on MEDIUM (50% power) 1 ½ minutes, stirring after 1 minute.
Using a fork, dip 1 truffle at a time into the melted chocolate.
Allow excess chocolate to drip off.
Place truffles on the prepared baking sheet. Cover any thin spots in the chocolate with a little more chocolate or dip again.
Sprinkle truffles with a little nutmeg.
Repeat with the remaining 4 ounces of candy melts and the remaining truffles.
Refrigerate 1 hour or until chocolate is set.
Store truffles between layers of wax paper or parchment in an airtight container in refrigerator up to 1 week
Notes
StoreYou can keep these eggnog truffles in an airtight container in the fridge for one week. Be sure to place parchment paper between the layers.You can also make eggnog truffles ahead of time and freeze them in an airtight container for up to one month. Again, it's important to put parchment paper between the layers.Let them thaw overnight in the fridge before serving.Tips
Don't use low fat or fat free ingredients.
Let cold cream cheese soften to room temperature before mixing it with the powdered sugar, nutmeg, and rum extract.
Use either a handheld electric mixer or a food processor to blend the ingredients.
The cream cheese mixture is very soft and sticky, so dust hands with powdered sugar to make shaping the truffle balls easier.
Don’t forget to line your cookie sheet with parchment paper or wax paper. Otherwise, your truffles will stick and be a pain to remove!
Use a small ice cream scoop or cookie scoop to make all your truffle balls the same size.
Allow white candy melts to cool slightly before dipping your chilled truffles so you don’t melt them in the process.
Let the excess chocolate drip off each truffle before placing them on the cookie sheet to chill. Otherwise, you will get a puddle of melted chocolate at the base of each truffle.