I will say - I had a hard time getting my white chocolate to melt. I think it was old and didn't cooperate at all. My second batch was with a new bag of the Ghirardelli white chocolate chips and it worked out much better. I made 2 double batches and will make a 3rd double batch this weekend.
Prep Time: 25 minutes
Refrigerate: 5 hours
· 1 pound white baking chocolate, divided
· 4 ounces (1/2 package) cream cheese, softened
· 1/4 cup confectioners’ sugar
· 1/4 teaspoon McCormick Ground Nutmeg
· 1/4 teaspoon McCormick Imitation Rum Extract
· McCormick Ground Nutmeg (for sprinkling)
1. Melt 8 ounces of the chocolate as directed on package. Beat cream cheese, confectioners’ sugar, nutmeg and extract in large bowl with electric mixer on medium speed until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate 4 hours or until firm.
2. Shape into 24 (about 3/4-inch) balls. Place on wax paper-lined tray. Refrigerate until ready to dip.
3. Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate in small microwavable bowl on MEDIUM, 1 1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the chocolate. Place on wax paper-lined tray. Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces chocolate and remaining truffles.
4. Refrigerate 1 hour or until chocolate is set. Store truffles in refrigerator up to 1 week.
Makes 2 dozen.
Test Kitchen Tip: When dipping the truffles, do so in 2 batches (as directed above in Step 3) as the coldness of the truffles may cause the melted chocolate to harden.