*This is a sponsored post on behalf of McCormick. All opinions are my own.
So I took these little bits of deliciousness to my book club last night. They were a hit!
The book club girls were lucky that any of them even reached the meeting with me after my boys (including the hubby) tasted them.
And that I didn’t just eat the filling with a spoon before assembling them.
Yeah they’re that good. A little more labor intensive then your typical Christmas cookie but so worth it.
Here’s what you’ll need. (this makes about 24 truffles… you may want to double it.)
– 1 pound White Baking Chocolate (divided)
– 4oz Cream Cheese Softened
-1/4 Cup Powdered Sugar
-1/4 tsp McCormick Nutmeg
-1/4 tsp McCormick Imitation Rum Extract
– Additional Nutmeg for sprinkling
In a mixer combine your cream cheese, powdered sugar,nutmeg, and extract. Melt 8 ounces of chocolate as directed on package and add to cream cheese mixture. Mix thoroughly.
Now refrigerate the cream cheese mixture for at least 4 hours, until its nice and firm. (That is if you haven’t eaten it all with a spoon by this point!)
Now this part is sticky. Make sure you don’t have anything else to do for a few minutes. Get it out and roll it into balls that are about 3/4 inch in diameter. It’s about 1 tsp. of filling.
Pop those back in the fridge until they are nice and firm again.
You’ll want to cover them in batches of 12 so once they’re ready melt half of your remaining chocolate and get out 12.
Using a fork quickly dip a ball in the chocolate, and gently tap on the side of the bowl to remove any excess chocolate. Alternately you can hold it on a fork and spoon it over.
Put them on wax paper to cool and sprinkle with nutmeg.
Try not to eat them all before you serve them to your guests, give as gifts, or take to book club… they’re that good!
Linda Cassidy says
these sound ridiculously decadent. Thanks for sharing