Categories: candy
Ingredients
- Line large baking sheet with waxed paper; set aside.
- Combine eggnog, butter, rum flavoring and 1/4 tsp. nutmeg in 2-quart saucepan. Cook over medium-low heat until butter is melted (4 to 5 minutes). Add chocolate chips; continue cooking, stirring until butter is melted (4 to 5 minutes). Add chocolate chips;
- Dust hands with powdered sugar. Working quickly, shape mixture into 1-inch balls. (Truffle mixture will be soft. Repeat dusting hands with powdered sugar to make shaping easier, if necessary.) Place balls onto prepared baking sheet; refrigerate until firm
- Meanwhile, melt candy coating in deep 1-quart saucepan over low heat; stir until smooth (8 to 10 minutes). Remove from heat; cool 10 minutes.
- Place 1 truffle at a time into candy coating. Use small spoon to coat truffle; immediately remove and place onto waxed paper. (Work quickly so truffles do not melt.)
- Sprinkle with nutmeg, if desired. Repeat with remaining truffles. Let cool 30 minutes. Place truffles in paper or foil candy cups.
- Store refrigerated in container with tight-fitting lid up to 2 weeks.
- Tips:
- When placing dipped truffle onto waxed paper, swirl the top to create a decorative design on it.
- Spiral candy forks are available at cake and candy decorating stores.
- Stir together 1/2 cup powdered sugar and 1 tsp. nutmeg in small bowl. Roll truffles in mixture rather than dipping in candy coating.