Eggnog Truffles

Gather the ingredients.

In a medium bowl, combine the white chocolate, salt, and butter.

Place the eggnog in a small saucepan over medium-high heat and bring it to a simmer.

Once the eggnog is simmering and bubbles are forming around the edges of the pan, pour the hot eggnog over the white chocolate mixture.

Let it sit for a minute to soften the chocolate, then gently whisk everything together until the chocolate is dissolved and the mixture is smooth and free of lumps.

If there are pockets of chocolate that won't dissolve, microwave the mixture in 6-second intervals, whisking well after each one, just until the chocolate dissolves.

Add 1/4 teaspoon of nutmeg and whisk it in. Once incorporated, taste the ganache, and add an additional 1/4 teaspoon nutmeg, if desired.

Press a layer of cling wrap on top of the ganache, and refrigerate it until firm enough to scoop, at least 2 hours.

Once firm, use a spoon or a small candy scoop to form the truffle mixture into 1-inch balls.

Roll the balls between your palms to make them round. If they start to get sticky, dust your palms with confectioners' sugar periodically. Place the rolled truffles on a foil-covered baking sheet.

Melt the white chocolate candy coating in the microwave until it is fluid and free of lumps. Use a fork or dipping tools to dip the truffles one by one into the coating.

Let any excess coating drip back into the bowl, then place the truffle back on the foil-covered baking sheet. While the coating is still wet, sprinkle the top of the truffles with a light dusting of nutmeg, if desired.

Once all the truffles are dipped, let the coating set completely (you can leave the baking sheet either on the counter or in the refrigerator).

Serve and enjoy.