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Eggnog Creams

TOTAL TIME: Prep: 45 min. + chilling YIELD: 2-1/2 dozen.
I adapted a creamy, dreamy truffle recipe from a chocolate cookbook and came up with my variation to give as gifts. Rum and nutmeg add a bit of classic eggnog flavor. —Carla Manning, Grantsburg, Wisconsin

Ingredients

  • 3-1/2 cups white baking chips, divided
  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 2 tablespoons dark rum
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons shortening
  • Ground nutmeg, optional

Directions

  • 1. In a microwave, melt 1-1/2 cups baking chips; stir until smooth. In a small bowl, cream butter and cream cheese until smooth. Add rum and vanilla. Beat in melted chips. Refrigerate, covered, 1 hour or until set.
  • 2. Shape mixture into 1-in. balls; place on a waxed paper-lined baking sheet. Refrigerate 2 hours or until firm and slightly dry to the touch.
  • 3. In a microwave, melt shortening and remaining baking chips; stir until smooth. Dip balls in mixture; allow excess to drip off. Return to baking sheet; if desired, sprinkle with nutmeg.
  • 4. Refrigerate 2 hours or until set. Store between layers of waxed paper in an airtight container in the refrigerator.

Nutrition Facts

1 piece: 154 calories, 11g fat (7g saturated fat), 15mg cholesterol, 51mg sodium, 12g carbohydrate (12g sugars, 0 fiber), 1g protein.

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