Make the Truffle Filling

1. Heat the Cream and Eggnog: In a saucepan over medium heat, combine the eggnog and heavy cream. Stir occasionally and bring to a gentle simmer, but don’t let it boil.
2. Melt the White Chocolate: Once the eggnog mixture is heated, pour it over the chopped white chocolate in a separate bowl. Stir until the chocolate is completely melted and smooth.
3. Add Spices and Rum Extract: Stir in the nutmeg and rum extract (if using). Let the mixture sit for a few minutes to cool slightly.

Chill the Mixture

1. Chill the Mixture: Cover the bowl and place it in the fridge for about 1 hour, or until the mixture is firm enough to scoop and roll into balls.

Shape the Truffles

1. Roll the Truffles: Once the filling is firm, use a teaspoon or melon baller to scoop out portions and roll them into small balls with your hands.
2. Chill Again: Place the rolled truffles on a parchment-lined tray and chill again for about 30 minutes to ensure they hold their shape.

Coat the Truffles

1. Melt the Coating: Melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth and melted.
2. Dip the Truffles: Dip each truffle into the melted white chocolate, making sure it’s fully coated. Let any excess chocolate drip off before placing the truffle back onto the parchment paper.
3. Add the Final Touch: Sprinkle the coated truffles with a dash of ground nutmeg or crushed nuts for a festive finish.