Eggnog Truffles
5 four-ounce white chocolate bars, chopped and divided
3 tablespoons butter
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
8 ounces cream cheese, softened
¼ cup all-vegetable shortening
In a large bowl combine 2 chopped white chocolate bars and butter. Microwave on high in 30-second intervals, stirring between each, until melted and smooth – about 1 ½ minutes total. Stir in nutmeg and cinnamon. In another large bowl beat cream cheese at medium-high speed with mixer until creamy. Beat in melted white chocolate mixture until smooth. Cover and chill overnight or until mixture is firm enough to roll. Roll mixture into about 15 1 1/2” balls. In a large bowl combine remaining 3 chopped white chocolate bars and shortening. Microwave on high in 30-second intervals, stirring between each, until melted and smooth – about 1 ½ minutes total. Using a fork, dip each ball into melted white chocolate mixture. Shake off excess and place on wire rack. If you want, spoon excess melted white chocolate into pastry bag and pipe decorative lines across each truffle. Sprinkle ground nutmeg on truffles, if desired.
