Fold the melted chocolate into the cream cheese mixture to combine. Then, put the bowl in the freezer for 15 minutes to make the batter easier to shape.
Roll the truffle dough into 1 inch balls then dip each truffle ball into the melted white chocolate. Sprinkle ground nutmeg on top of each eggnog truffle.
Leave the truffles on the baking sheet and place in the refrigerator for at least half an hour to make sure the white chocolate sets. After the white chocolate coating has set, you can serve your Eggnog Truffles