1 pound white baking chocolate, divided

4 ounces cream cheese, softened

¼ cup confectioners’ sugar

¼ teaspoon Nutmeg

¼ teaspoon Imitation Rum Extract

Additional Nutmeg for sprinkling

Melt 8 oz of the white chocolate according to the package directions. In a small bowl, beat together the cream cheese, confectioners’ sugar, nutmeg and rum. Add in the melted chocolate and beat until smooth. Cover and refrigerate until firm, at least 4 hours.  Shape the mixture into 24 balls. Place on a tray lined with waxed paper and refrigerate.  Working with 12 truffles at a time, melt the remaining white chocolate according to package directions. Using a fork, dip each truffle into the chocolate. Tap to remove any excess chocolate, then return to the waxed paper lined tray. Sprinkle with nutmeg. Repeat with the remaining truffles until all are coated.  Refrigerate truffles for 1 hour or until the chocolate is set.