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Melt 8 ounces of the chocolate as directed on package. Beat cream cheese, confectioners’ sugar, nutmeg and rum flavor in large bowl with electric mixer on medium speed mixer until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate at least 4 hours or until firm.
Shape into 24 (about 3/4-inch) balls. Place on wax paper-lined tray. Refrigerate until ready to dip.
Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate in small microwavable bowl on MEDIUM (50% power) 1 1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the melted chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place truffles on wax paper-lined tray. (If there are any “bald” spots on truffle, cover with melted chocolate that remains on the fork.) Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces chocolate and remaining truffles.
Refrigerate 1 hour or until chocolate is set. Store truffles between layers of wax paper in airtight container in refrigerator up to 1 week.
I have made these Eggnog Truffles for the last 2 years and I end up eating them myself! I keep them in the freezer and pull one out every so often. They last for months in the freezer. Very addictive!
VONNA PRIVETT | December 06, 2013 |
Yum! I've made them twice (1/2 recipe two times) already in just a few weeks.
Julie Wadlinger | December 29, 2015 |
A neighbor gave me a gift box of these truffles last Xmas. They were out of this world. This year I'm making them myself.
Peter | November 25, 2014 |
Wow! These are awesome! I don't even know they are made with cream cheese when I'm eating one - they are that creamy. I preferred to use the Wilton white melts - they are more predictable in the melting process and easier to work with. This is the second year I've made them and we love them!
Marilynn | December 20, 2013 |
This recipe is awesome in every way! Like eating a glass of egg nog! LOL
Tami | December 18, 2013 |
My kids and I loved these! Depending on how much you like nutmeg, the extra on top might be a little much. I made some with and some without, and I preferred the ones without. But super delicious - I will be making these again!
Jennifer | December 09, 2013 |
this is a good recipe
jane | December 15, 2014 |
Unfortunately I had intended to make these and give as gifts. They are very soft when not refrigerated (think warm cream cheese). I had thought the chocolate coating would be hard enough to combat the soft middle but it was not. They would be soft and unappealing as gifts. I will be serving these at Christmas since I can keep them in the fridge until just before the guests arrive. I did give 3 stars because they do taste great!
Shawnna | December 23, 2013 |
I made them last year and was not that impressed. They did not have that "eggnog" flavor I was looking for.
Michael | December 07, 2013 |
Is it possible to make this with dark chocolate, would it taste the same?
Lee | December 06, 2013 |