Place chocolate in medium bowl. Heat eggnog in a small saucepan just to a simmer (do not boil). Pour over chocolate; let stand 30 seconds. Using a heatproof rubber spatula, gently mix the chocolate starting with small circles in the center, and continue to stir until the mixture is smooth and chocolate is completely melted. Stir in butter, nutmeg and, if desired, brandy. Cool to room temperature. Cover; chill until chocolate is set, at least 4 hours or overnight.
To make the truffles, use a melon baller or a 1 teaspoon measuring spoon to scrape across chocolate forming a small ball (truffles do not have to be perfectly round).
Options for finishing: truffles may be rolled in powdered sugar, cocoa powder or finely grated coconut. Store in refrigerator up to 1 week.
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