Eggnog-flavored truffles

Ingredients:

• 450 g of white confectionery chocolate
• 110 g softened cream cheese
• 1/4 cup powdered sugar
• 1/4 tsp ground nutmeg
• 1/4 tsp rum extract
• Ground nutmeg for sprinkling

Preparation:

1. Melt 225g of chocolate according to package directions. In a large bowl, beat the cream cheese, powdered sugar, nutmeg, and rum extract with a mixer on medium speed until smooth. Add the melted chocolate; beat until thoroughly combined. Cover and refrigerate for at least 4 hours or until set.
2. Form the mixture into 24 balls, each about 2 cm in size. Place on a waxed paper-lined tray. Refrigerate until ready to glaze the truffles.
3. Coat only 12 truffles at a time. Melt 4 oz (110 g) of the remaining chocolate in a small microwave-safe bowl on medium (50%) power for 1.5 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the melted chocolate. Tap the edge of the bowl with the back of the fork to shake off any excess chocolate. Place the truffles on a waxed paper-lined tray. (If any uncoated areas remain on the truffle, brush them with the chocolate remaining on the fork.) Sprinkle the truffles with nutmeg. Repeat with the remaining 4 oz (110 g) of chocolate and truffles.
4. Refrigerate for 1 hour or until the chocolate has set. Store the truffles between layers of waxed paper in an airtight container in the refrigerator for up to 1 week.