Eggnog Truffles

0 Melt 8 ounces of the white chocolate as directed on the package
2 Beat cream cheese, powdered sugar,nutmeg, and rum extract in large bowl on medium speed.
3 Beat until well blended and totally smooth.
4 Add the melted white chocolate, beating until well mixed.
5 Cover and refrigerate overnight.
6 Next day shape into 24 balls.
7 Place on parchment or wax paper-lined baking sheet.
8 Refrigerate 20 minutes to firm up.
9 Melt 4 ounces of the white candy melts in a small microwavable bowl on MEDIUM (50% power) 1 1/2 minutes, stirring after 1 minute.
10 Using a fork, dip 1 truffle at a time into the melted chocolate.
11 Allow excess chocolate to drip off.
12 Place truffles on the prepared baking sheet. Cover any thin spots in the chocolate with a little more chocolate or dip again.
13 Sprinkle truffles with a little nutmeg.
14 Repeat with the remaining 4 ounces of candy melts and the remaining truffles.
16 Refrigerate 1 hour or until chocolate is set.
17 Store truffles between layers of wax paper or parchment in an airtight container in refrigerator up to 1 week