Eggnog Truffles

1. 1

   Melt 4 squares of bark according to package directions, being careful not to burn. Beat cream cheese, sugar, nutmeg and extract until smooth. Add melted bark and mix well. Cover and refrigerate for 2 hours or until firm. Shape into 3/4 inch balls (about 24) and place on waxed paper. Freeze for 15 minutes.

2. 2

   Melt 4 squares of bark and dip 12 truffles, one at a time, with a fork. Sprinkle each truffle with a little more nutmeg and refrigerate until firm. Repeat with the remaining 4 pieces of bark and 12 truffles. Store in the refrigerator.

3. 3

   Be sure to dip the truffles in two batches of twelve. Otherwise, the coolness of the truffles may harden the bark.

* Per serving · 4 servings · Values may vary.

No additional tips available.