1 lb. white baking chocolate
4 oz. cream cheese, softened
1/4 c. powdered sugar
1/4 tsp. ground nutmeg
1/4 tsp. imitation rum extract
ground nutmeg for sprinkling
MELT 8 oz. chocolate . Beat cream cheese, powdered sugar, nutmeg, and rum extract in a large bcowl until well blended and smooth. Add melted chocolate and beat until well mixed. oRefrigerate at least 4 hours.
SHAPE into 24 (3/4 inch) balls. Place on wax paper lined tray. Refrigerate until ready to dip.
COAT only 12 truffles at a time. Melt 4 oz chocolate in a microwave bowl. Using a fork, dip 1 truffle at a time Tap back of fork against edge of bowl to allow excess chocolate to drip off. Sprinkle with nutmeg.
REFRIGERATE 1 hour or until chocolate is set.
from Cindy Guild