• 6 ounces white chocolate plus additional chocolate for dipping
• 2 tablespoons heavy whipping cream
• 2 tablespoons rum
• 1/8 teaspoon nutmeg
• Melted dark chocolate, for dipping

Melt chocolate in double boiler (bowl placed over a shallow pot of boiling water — make sure the boiling water does not touch the bottom of the bowl). Remove from heat. Add whipping cream, rum and nutmeg and stir to combine. Place in heat-safe container and allow to cool until solid (in the refrigerator for faster cooling).

Use a melon baller or teaspoon to scoop out even amounts, roll into shape and then dip into melted dark chocolate to cover. Place on cookie sheet lined with parchment paper until chocolate hardens. Garnish with sprinkled powdered sugar. You may store in an airtight container in the refrigerator for up to 2 weeks.