Chop the white chocolate and mix with salt and butter in a bowl.

Heat a saucepan and add the eggnog over medium heat then let it simmer.

Stir the mixture while on simmer and if the bubbles are forming up on its edges, remove from fire and pour over the chopped white chocolate.

Set aside for few minutes while stirring to mix evenly and soften the chocolate.

Make sure the chocolate are dissolved well in the mixture, if not use the microwave to add extra heat.

Add the nutmeg and refrigerate to let it cool.

When the mixture becomes hard and firm, use a scooper or a teaspoon to scoop forming it into a truffle.

Roll the balls using your hands to round its shape.

If it becomes sticky use the powdered sugar to prevent from sticking together.

For your coating, melt the white chocolate and dip the truffles one by one, you can add the nutmeg to sprinkle it on top.

Set the truffles aside or keep it cool in a fridge.