Categories: candy

Ingredients

• 16 (1 oz.) squares premium white chocolate
• 1 cup powdered sugar
• 1/2 cup butter, softened
• 1/2 cup refrigerated eggnog
• 4 Tbsp. dark rum or (2 tsp. rum extract)
• 1/2 tsp. ground nutmeg
• 1 1/2 cups finely chopped pecans, toasted
• 12 oz. vanilla-flavored candy coating
• 4 tsp. freshly grated nutmeg for garnish

Directions

1. Melt white chocolate in a glass bowl according to package directions.
2. Add powdered sugar, butter and eggnog; stir gently until mixture is smooth.
3. Add rum and nutmeg, stirring just until blended. Cover and freeze at least for 2 hours.
4. Let truffle mixture stand at room temperature 3 to 5 minutes to soften, if necessary. Using 2 small spoons, shape mixture into 1 inch balls. Quickly roll in pecans. Place on waxed paper; cover and freeze again until firm.
5. 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 onto wax paper to dry.
6. Store truffles in freezer up to one week.

7. makes 2 to 3 dozen depending one size of balls.

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