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  • 16 ounces white baking chocolate, chopped, divided
  • 4 ounces cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1 teaspoon rum extract
  • 1/2 teaspoon ground nutmeg


  1. In a microwave, melt 8 oz. chocolate; stir until smooth. In a large bowl, beat cream cheese, confectioners' sugar, extract and nutmeg until blended and smooth. Beat in melted chocolate. Cover and refrigerate until firm enough to shape, about 4 hours.
  2. Shape chocolate mixture into 1-in. balls; place on a waxed paper-lined baking sheet. Refrigerate until firm enough to dip, about 1 hour.
  3. In a microwave, melt remaining chocolate, stir until smooth. Dip truffles in chocolate; allow excess to drip off. Place back on waxed paper-lined baking sheet. Sprinkle with additional nutmeg. Refrigerate until set. Store between layers of waxed paper in an airtight container in the refrigerator.

Nutrition Facts

1 truffle: 117 calories, 7g fat (5g saturated fat), 5mg cholesterol, 28mg sodium, 14g carbohydrate (14g sugars, 0 fiber), 2g protein.

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