Melt 8 oz of the chocolate as directed on package. Beat cream cheese, contectioners sugar, nutmeg and extract in large bowl with electric mixer on medium speed until well blended and smooth. Add melted chocolate, beat until will mixed. Cover
Refrigerate 4 hours or until firm. Shape into 24 (about 3/4 inch) balls. Place on waxed paper lined trap. Refreigerate until ready to dip
Coat only 12 truffles at a time. Melt 4 oz of the remaining chocolate in small microwavable bowl on medium 1/12 minutes, stirring after 1 minute. Using fork dip 1 truffle at a time into the chocolate. Place on wax paper lined tray. Sprinkle truffles with nutmeg. Repeat with remaining chocolate and remaining truffles
Refrigerate 1 hour or until choclate is set. Store truffles up to 1 week in refrigerator.
Originally Submitted
5/16/2010
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