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For the filling:
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In the bowl of a stand mixer combine the graham cracker crumbs, cream cheese, eggnog, vanilla, sugar, rum, and spices and mix on low until completely blended.
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Place the white chocolate chips in a glass bowl over a pot of water so that the bowl does not touch the water. Bring water to a gentle boil and stir chocolate until it's all melted. (I find that white chocolate does not melt well in the microwave.)
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Then add the melted chocolate to the cream cheese mixture and mix on low until all incorporated. Mixture will be slightly soft.
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Place mixture in the fridge for at least one hour to firm up.
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Remove the mixture from the fridge and roll mixture into balls. I measured out one tablespoon of the mixture for each ball. Place the balls in an airtight container lined with wax paper, with a sheet of wax paper between each layer of balls. Place the container in the freezer for at least one hour to set.
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For the coating:
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After the balls are set, melt the candy wafers (one flavor at a time, each in a separate bowl) in the microwave as per directions on package (30 second intervals, stirring in between intervals). If the melted candy is too thick add a tablespoon at a time of vegetable shortening until you get the right consistency.
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Remove cream cheese balls from the freezer.
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Dip the balls into either/or candy coating mixture until all are covered. I use a fork to dip it in and roll it around. Once covered, remove it with the fork and softly tap until excess candy melt falls off. Then place balls on a sheet of wax paper. Carefully add the sprinkles to the top of the balls before the candy melt hardens.
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When the candy coating does harden, scrape off any excess candy melt on the bottom of the ball and place each ball in a mini cupcake wrapper.
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Keep truffles refrigerated. Enjoy!
