Recipes for Ms Sweet Cuppin Cakes: Egg Nog Truffles by McCormicks Kitchen

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Glad to see you stop by! This is a collection of recipes I have developed, received from friends or was inspired by and altered somehow. While I try to post all food photos I just cannot help but share some of my Vintage clippings with you from my Gran's recipe drawer, my great Gran's tin and of course my Mum's treasure trove of her Gran's lovely publications all kept so prim, not to mention the cache my Mum also had and even mine too! They are all regularly used recipes, loved by my family, friends, and now you my treasured readers Enjoy!

Sunday, December 12, 2010

Egg Nog Truffles by McCormicks Kitchen

Eggnog Truffles make a great holiday or hostess gift. Package the truffles in a holiday tin between wax paper.

Makes 2 dozen or 12 (2 truffle) servings. Prep Time: 25 minutesRefrigerate Time: 5 hours

INGREDIENTS

1 pound white baking chocolate, divided

4 ounces (1/2 package) cream cheese, softened

1/4 cup confectioners' sugar

1/4 teaspoon McCormick® Nutmeg, Ground

1/4 teaspoon McCormick® Imitation Rum Extract

McCormick® Nutmeg, Ground (for sprinkling)

DIRECTIONS

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 mixer until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate at least 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 (50% power) 1 1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the melted chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place truffles on wax paper-lined tray. (If there are any “bald” spots on truffle, cover with melted chocolate that remains on the fork.) Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces chocolate and remaining truffles.

4. Refrigerate 1 hour or until chocolate is set. Store truffles between layers of wax paper in airtight container in refrigerator up to 1 week Tips 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