WHITE CHOCOLATE RUM TRUFFLES
Melt 8 oz white baking chocolate as per pkg. Elec/mixer smooth on med 4 oz cr/cheese, 1/4 c conf, 1/4 tea ea nutmeg, rum extract.
Add melted chocolate; beat well. Cover/frige firm 4 hours. Shape 24-3/4" balls; refridge on wax papered tray til ready to dip.
COATING Micro/melt/stir 4 oz white chocolate on MED (50% power) 1 1/2 min W/ fork, dip truffle. Tap back of fork
against edge of dish to drip off excess. Place on wax paper-lined tray. (dribble "bald" spots w/ melted chocolate on fork.)
Sprinkle truffles w/ nutmeg. Repeat with rest. Refrigerate/set an hour. Store airtight w/ wax paper layers.
Tip: When dipping, do 2 batches; coldness of truffles may cause melted chocolate to harden.
