1 pound White Baking Chocolate, divided
4oz Cream Cheese, softened
1/4 cup Confectioner's Sugar
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Imitation Rum Extract
Additional Ground Nutmeg
Using an electric mixer, beat cream cheese, confectioner's sugar, nutmeg and rum extract in large bowl on medium speed until well blended and smooth. Melt 8 ounces of the chocolate as directed on package. Add to cream cheese mixture and beat until well mixed. Cover and refrigerate at least 4 hours until firm.
Shape into 24 balls about 3/4 inch wide. Place on cookie sheet lined with wax paper. Refrigerate for another ten minutes or until ready to dip.
Coat 12 truffles at a time.* Melt 4 ounces of the remaining chocolate according to package directions. Using a fork, dip truffles one at a time into the melted chocolate. Allow excess chocolate to drip off and place truffle back on wax paper lined cookie sheet. Sprinkle with nutmeg. Repeat with remaining 4 ounces of chocolate and remaining truffles.
Refrigerate 1 hour or until chocolate has hardened. Store truffles in airtight container in refrigerator up to 1 week.
Makes 24 Truffles.
2 Truffles: 252 Calories, 16g Fat
*The reason for dipping half of the truffles at a time is because the cold truffles can cause the melted chocolate to harden. The only bad part about this is that it is a little difficult to dip the truffles using such a small amount of chocolate. So you may want to use more chocolate then the recipe calls for or melt the entire batch of chocolate at once and just re-heat it if it hardens before you are done.