Eggnog Truffles

1 lb. white baking chocolate, divided
4 oz. (1/2 package) cream cheese, softened
1/4 c. confectioners' sugar
1/4 t. ground nutmeg
1/4 t. rum extract
additional nutmeg for sprinkling

Melt 8 oz. of the chocolate as directed on package. Beat cream cheese, confectioners' sugar, nutmeg, and rum extract with electric mixer on medium speed 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 1/4-inch) balls. Place on waxed paper-lined tray. Refrigerate until ready to dip.

Coat only 12 truffles at a time (half in each of two batches). Melt 4 oz. of the remaining chocolate in small microwavable bowl on medium 1-1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the chocolate. Tap back of fork 2-3 times against edge of dish to allow excess chocolate to drip off. Place on waxed paper-lined tray. Sprinkle truffles with nutmeg. Repeat with remaining 4 oz. chocolate and remaining truffles.

Refrigerate 1 hour or until chocolate is set. Store in refrigerator up to 1 week.

Makes 2 dozen.

McCormick recipe card, Christmas 2014