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
- Melt white chocolate in a glass bowl according to package directions.
- Add powdered sugar, butter and eggnog; stir gently until mixture is smooth.
- Add rum and nutmeg, stirring just until blended. Cover and freeze at least for 2 hours.
- 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.
- 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.
- Store truffles in freezer up to one week.
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makes 2 to 3 dozen depending one size of balls.