EGGNOG TRUFFLES

Eggnog Truffles image

Provided by Kimberly Biegacki

Time 3h10m

Number Of Ingredients 9

16 (1-ounce) squares premium white chocolate --bakers brand
1 c sifted powdered sugar
1/2 c butter, softened
1/2 c refrigerated eggnog
4 Tbsp dark rum or (2 tsp rum extract)
1/2 tsp ground nutmeg
1 1/2 c finely chopped pecans, toasted (the recipe called for 1/2 cup)
12 oz vanilla-flavored candy coating
4 tsp freshly grated nutmeg for garnish

Steps:

1. Gather your ingredients
2. Melt white chocolate in a glass bowl according to package directions. Add powdered sugar, butter, and eggnog; stir gently until mixture is smooth. Add rum and nutmeg, stirring just until blended. Cover and freeze at least for 2 hours.
3. Let truffle mixture stand at room temperature 3 to 5 minutes to soften, if necessary. Using 2 small spoons, shape mixture into 1" balls. Quickly roll in pecans. Place on wax paper; cover and freeze again until firm.
4. Melt candy coating according to package directions. Remove truffles from freezer; reshape into balls, if necessary. Using two forks, quickly dip each truffle into melted coating. Grate nutmeg on top if you like. Drop on to wax paper to dry. Store truffles in freezer up to one week. ----Makes 2 dozen or can make 3 dozen if you shape the truffles even smaller bite size.
5. I made these truffles for my cookie exchange that I had on 12/9/12. I decided to try placing them in plastic trays designed for a dozen of mini muffins, as you can see it worked perfectly.