Ingredients

The following ingredients have 24 Servings
  • 1 pound white baking chocolate, divided
  • 4 ounces (1/2 package) cream cheese, softened
  • 1/4 cup confectioners’ sugar
  • 1/4 teaspoon McCormick® Nutmeg, Ground
  • 1/4 teaspoon McCormick® Imitation Rum Extract
  • Additional McCormick® Nutmeg, Ground for sprinkling

Instruction

  • Melt 8 oz of the white chocolate according to the package directions. In a small bowl, beat together the cream cheese, confectioners’ sugar, nutmeg and rum. Add in the melted chocolate and beat until smooth. Cover and refrigerate until firm, at least 4 hours.
  • Shape the mixture into 24 balls. Place on a tray lined with waxed paper and refrigerate.
  • Working with 12 truffles at a time, melt the remaining white chocolate according to package directions. Using a fork, dip each truffle into the chocolate. Tap to remove any excess chocolate, then return to the waxed paper lined tray. Sprinkle with nutmeg. Repeat with the remaining truffles until all are coated.
  • Refrigerate truffles for 1 hour or until the chocolate is set. Store the truffles in the refrigerator for up to 1 week.
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  • recipe from McCormick.com