I found this recipe in a grocery store handout. I tweaked the ingredients to create a stronger flavor and everyone loves them. These eggnog truffles make great gifts during the holidays. —Angela Randjelovic, Independence, Ohio
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16 ounces white baking chocolate, chopped, divided
4 ounces cream cheese, softened
1/4 cup confectioners' sugar
1 teaspoon rum extract
1/2 teaspoon ground nutmeg
In a microwave, melt 8 oz. chocolate; stir until smooth. In a large bowl, beat cream cheese, confectioners' sugar, extract and nutmeg until blended and smooth. Beat in melted chocolate. Cover and refrigerate until firm enough to shape, about 4 hours.
Shape chocolate mixture into 1-in. balls; place on a waxed paper-lined baking sheet. Refrigerate until firm enough to dip, about 1 hour.
In a microwave, melt remaining chocolate, stir until smooth. Dip truffles in chocolate; allow excess to drip off. Place back on waxed paper-lined baking sheet. Sprinkle with additional nutmeg. Refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.