Eggnog Cheesecake Truffles

For the filling:
In the bowl of a stand mixer combine the graham cracker crumbs, cream cheese, eggnog, vanilla, sugar, rum, and spices and mix on low until completely blended.

Place the white chocolate chips in a glass bowl over a pot of water so that the bowl does not touch the water. Bring water to a gentle boil and stir chocolate until it’s all melted. (I find that white chocolate does not melt well in the microwave.)

Then add the melted chocolate to the cream cheese mixture and mix on low until all incorporated. Mixture will be slightly soft.

Place mixture in the fridge for at least one hour to firm up.

Remove the mixture from the fridge and roll mixture into balls. I measured out one tablespoon of the mixture for each ball. Place the balls in an airtight container lined with wax paper, with a sheet of wax paper between each layer of balls. Place the container in the freezer for at least one hour to set.

For the coating:
After the balls are set, melt the candy wafers (one flavor at a time, each in a separate bowl) in the microwave as per directions on package (30 second intervals, stirring in between intervals). If the melted candy is too thick add a tablespoon at a time of vegetable shortening until you get the right consistency.

Remove cream cheese balls from the freezer.

Dip the balls into either/or candy coating mixture until all are covered. I use a fork to dip it in and roll it around. Once covered, remove it with the fork and softly tap until excess candy melt falls off. Then place balls on a sheet of wax paper. Carefully add the sprinkles to the top of the balls before the candy melt hardens.

When the candy coating does harden, scrape off any excess candy melt on the bottom of the ball and place each ball in a mini cupcake wrapper.

Keep truffles refrigerated. Enjoy!