Eggnog Truffles

1. 1

   Melt white choclate in a glass bowl according to package directions.

2. 2

   Add powdered sugar, butter and eggnog; stir gently until mixture is smooth.

3. 3

   Add rum and nutmeg, stirring just until blended.

4. 4

   Cover and freeze at least 2 hours.

5. 5

   Let truffle mixture stand at room temperature 1-2 minutes to soften, if necessary.

6. 6

   Using 2 small spoons, shape mixture into 1 inch balls.

7. 7

   Quickly roll in pecans.

8. 8

   Place on wax paper-lined jellyroll pan; cover and freeze until firm.

9. 9

   Melt candy coating accoring to package directions.

10. 10

    Remove truffles from freezer; reshape into balls, if necessary.

11. 11

    Using two forks, quickly dip each truffle into melted coating.

12. 12

    Place on wax paper to harden.

13. 13

    Store truffles in freezer up to one week.

No additional tips available.