1melt 8oz. of the chocolate as directed
beat cream cheese,confectioner's sugar,nutmeg and rum extract in large bowl with electric mixer on medium, until well blended.
Add melted chocolate,beat until mixed.Cover
Refrigerate for 4 hours
2Shape into egg shape, until you made 12 eggs.
Place on waxed paper-lined tray.
Refrigerate until ready to dip.
3melt the remaining chocolate in a micro bowl.1 minute
Dip 1 at a time..Place on paper-lined tray.
Refrigerate for 1 hour