Step 1: Heat the Eggnog Base
In a small saucepan, heat the eggnog over medium heat until it is just beginning to simmer around the edges and is very hot, but not boiling. Remove from heat immediately.

Step 2: Create the Ganache
Place the finely chopped white chocolate in a medium heatproof bowl. Pour the hot eggnog over the chocolate. Let it sit undisturbed for 2-3 minutes to soften the chocolate. Then, starting in the center, gently whisk in small circles until the chocolate is completely melted and the mixture is smooth and glossy. If any chunks remain, place the bowl over a pot of barely simmering water (double boiler) and stir until fully melted.

Step 3: Flavor and Emulsify
Once smooth, whisk in the butter pieces, one at a time, until fully incorporated and the ganache is shiny. Whisk in the vanilla extract, rum extract (or liquor), nutmeg, cinnamon, allspice (if using), and salt until completely uniform.

Step 4: Chill the Ganache
Press a piece of plastic wrap directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for 2-3 hours, or until the mixture is very firm and scoopable. For faster setting, you can place it in the freezer for 45-60 minutes, checking and stirring every 15 minutes to ensure even firmness.

Step 5: Shape the Truffle Centers
Line a baking sheet with parchment paper. Using a small cookie scoop (about 1 teaspoon to 1 tablespoon in size), a melon baller, or your hands, scoop out portions of the firm ganache. Quickly roll between your palms to form smooth, round balls. If the ganache becomes too soft, return it to the fridge for 15 minutes. Place shaped balls on the prepared baking sheet. Once all are shaped, place the entire tray in the freezer for 30 minutes to 1 hour until the centers are completely solid. This is crucial for successful dipping.

Step 6: Coat the Truffles
Melt your coating chocolate or almond bark according to package directions, usually in a double boiler or microwave in 30-second bursts. If the chocolate seems too thick for easy dipping, stir in ½ to 1 teaspoon of coconut oil to thin it. Using a toothpick, dipping fork, or two spoons, dip each frozen ganache ball into the melted chocolate, ensuring it’s completely coated. Let excess chocolate drip off, then place back on the parchment-lined sheet.

Step 7: Decorate Before Setting
If garnishing, decorate IMMEDIATELY after dipping, while the coating chocolate is still wet. Sprinkle with nutmeg, drizzle with contrasting chocolate, or dust with luster. Allow the coated truffles to set completely at room temperature (or in the fridge for 10 minutes) until the chocolate shell is hard.

Alternative “Rolled” Method: Instead of dipping, roll the chilled ganache balls in the spiced powdered sugar mixture for a classic, snow-dusted look