Third in a series of eggnog recipes...
I first tried this recipe from one of my Christmas with Southern Living books last year. It's another delicious way to enjoy eggnog, my favorite holiday indulgence.
They don't come out as pretty as I would like, but the taste makes up for it!
8 (1 ounce) squares premium white chocolate (Baker’s)
1/2 cup powdered sugar
1/4 cup butter, softened to room temperature
1/4 cup refrigerated eggnog
2 tablespoons dark rum (like Myer's)
1/2 teaspoon ground nutmeg
2 cups finely chopped pecans, toasted
16 ounces vanilla flavored candy coating
Melt white chocolate according to package directions. Add powdered sugar, butter and eggnog; stir gently until mixture is smooth. Add rum and nutmeg, stirring just until blended. Cover and freeze at least 2 hours. Shape mixture into 1 inch balls (a small cookie scoop helps). Roll in pecans and roll in hands to press pecans into eggnog mixture. Place on a wax paper lined pan; cover and freeze until firm.
Melt candy coating according to package directions. Remove truffles from freezer; reshape into balls, if necessary. Quickly dip each truffle into melted candy coating. Place on wax paper to harden. Store truffles in freezer.
Yield: 3 dozen
Notes: I used Capt. Morgan's Spiced Rum this time instead of regular dark rum, turned out great. I ran out of pecans half way through and finished up using some salted mixed nuts that I chopped. That worked well, too. Especially if you like a sweet salty combo.