Eggnog Truffles - cooking recipe

Ingredients

8 (1 ounce) squares premium white baking chocolate
1/2 cup powdered sugar
1/4 cup butter, softened
1/4 cup refrigerated eggnog
2 tablespoons rum
1/4 teaspoon ground nutmeg
1/2 cup finely chopped pecans, toasted
6 ounces vanilla candy coating

Preparation

Melt white choclate in a glass bowl 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.
Let truffle mixture stand at room temperature 1-2 minutes to soften, if necessary.
Using 2 small spoons, shape mixture into 1 inch balls.
Quickly roll in pecans.
Place on wax paper-lined jellyroll pan; cover and freeze until firm.
Melt candy coating accoring to package directions.
Remove truffles from freezer; reshape into balls, if necessary.
Using two forks, quickly dip each truffle into melted coating.
Place on wax paper to harden.
Store truffles in freezer up to one week.