This is from a flyer titled "Holiday Favorites" that was tucked inside a cooking magazine. I'm trying to de-clutter as much as possible, and I'm clearing out my dozens of file folders that hold various clippings from newspapers and magazines that I've saved over the years. I'm posting the recipes I hope to make soon, including this one.
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12 (makes 24 truffles) NOTE: prep doesn't include chilling time
1 lbwhite baking chocolate (divided into 8oz, 4oz, and 4oz portions)
4 ozcream cheese, softened
1/4 cupconfectioners' sugar
1/4 tspground nutmeg
1/4 tsprum extract
·ground nutmeg, for sprinkling on top (optional)
How to Make Eggnog Truffles
- Melt 8 ounces of the white chocolate as directed on package.
- Beat cream cheese, confectioners' sugar, nutmeg and rum extract in a large bowl with electric mixer on Medium speed until smooth and thoroughly mixed. Add the 8-oz melted white chocolate, and continue beating with electric mixer until well blended. Cover bowl and refrigerate for 4 hours or until firm.
- Shape into 24 balls about 3/4-inch in size. Place on waxed paper-lined tray. Refrigerate until ready to dip.
(When ready to dip the Eggnog Truffles, it's best to work in two batches (working with 12 truffles at a time), as the chilled truffles can cause the melted chocolate to harden.)
- Melt 4 ounces of white chocolate in a small microwave-safe bowl on Medium for 1 1/2 minutes in the microwave oven, stirring after about 1 minute.
- Using a fork, dip 1 truffle at a time in the melted white chocolate. Place coated truffle on waxed paper-lined tray, and sprinkle a pinch of ground nutmeg on top of each truffle.
You might have to stir melted chocolate frequently to keep it smooth.
- Repeat Steps #4 and #5 with remaining 4 ounces of white chocolate and remaining 12 truffles. Refrigerate truffles for 1 hour or until white chocolate is set.
- Place truffles in an airtight container and keep in refrigerator for up to 1 week. They also freeze well for several months (be sure to separate layers with waxed paper).