Eggnog Cheesecake Truffles

A holiday confection that tastes like a bite of rich eggnog cheesecake.

Eggnog is one of my favorite holiday drinks, plain or spiked. And since I only have it late November - December, I like to maximize the ways I can indulge in it. Enter these yummy truffles! Similar to my pumpkin cheesecake truffles, these are very easy to make, and most of the time required to make them involves them sitting in the refrigerator, marinating in all that rum and nutmeg flavor that is so prominent in eggnog. This is a treat anyone who drinks eggnog will love, and could be served at parties, or as midday snacks, midnight snacks, just opening the fridge to see what I have, and I'll think I'll have an eggnog cheesecake truffle snack too!

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Eggnog Cheesecake Truffles

Makes 12 truffles

Ingredients

• 8 ounces cream cheese, softened

• 1/2 cup + 1 tbsp powdered sugar

• 1 tsp nutmeg

• 1 tsp rum extract

• 8 ounces of white chocolate melting wafers

Instructions

1. Crush your graham crackers in a food processor, blender, or by hand. Set aside.

2. In the bowl of a stand mixer (or by hand), mix the cream cheese, rum extract, nutmeg, powdered sugar and graham crackers on medium speed until fully combined.

3. Scoop the mixture into a bowl and cover with plastic wrap.

4. Place the covered bowl in the refrigerator and let sit for at least 2 hours, although overnight is best (to amplify the flavor).

5. Take the bowl out of the refrigerator and scoop the dough unto a parchment lined baking sheet.

6. Cover the baking sheet in plastic wrap and place the pan in the refrigerator for an hour.

7. Melt the chocolate wafers in a cup or bowl that will enable you to easily fish the truffles out of with a fork (or dipping tools).

8. Take the balls of dough out of the fridge and dip them, one by one, into the cup of melted chocolate, and set each one down on the parchment paper.

9. *Optional* Place some melted chocolate into a small ziplock bag and snip off a tiny piece off of a corner. Squeeze the melted chocolate through the small opening unto the truffles in a zigzag pattern, for presentation. Sprinkle as you go with a dash of nutmeg, if you like.

10. Place the truffles back into the fridge for another 10-15 minutes.

11. Remove the truffles from the fridge and clip off any awkward angles of hardened chocolate with a kitchen knife (or your fingers).

12. Serve chilled.

Notes

• You can crush your graham crackers by hand by placing them in a freezer bag, sealing it tightly and hitting them with a rolling pin repeatedly until they are all crushed. You can also just buy graham cracker crumbs, if crushing them yourself is team too much.

• You can mix everything by hand, it's just easier to use a stand or hand mixer if you have it.

• Really pack the cream cheese mixture into your scoop, so that you have nicely rounded dollops to dip in the melted chocolate. You can pat down any pointy bits with your fingers.

• I use a 1.5 tbsp cookie scoop (medium), which yields about 12 truffles.

• Ideally, the drops of dough will be somewhat stiff when you dip them in the white chocolate. The longer they sit out, the faster they will begin to soften - which makes it harder for them to retain their shape or to get out of the chocolate.

• If you end up with crazy edges (see picture below), don't worry! You can always clip off the excess with kitchen scissors or your fingers.

Photos