GOLDEN VALLEY, Minn.-- Loretta Ratajczyk shared her Eggnog Truffles with us this morning. Loretta entered the recipe in this year's Ghirardelli Chocolate contest at the fair.
4 1/3 cups Ghirardelli White Chocolate Chips, divided
8 oz package cream cheese, softened
¼ cup powdered sugar
¾ tsp ground nutmeg, plus extra for sprinkling
¾ tsp rum flavoring
Melt 2 2/3 cups of white chips. Mix the cream cheese, powdered sugar, nutmeg and rum flavoring with electric mixer until smooth. Add melted chocolate. Mix until well blended. Refrigerate 4 hours until firm or overnight. Melt remaining chips for dipping. Line tray with parchment. Dip chilled truffles into melted chocolate and place on tray. (Use a fork and dip one at a time). Sprinkle with nutmeg immediately. Makes approximately 30, depending on size.
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