Instructions

For the Truffles:

1. Line a cookie sheet with parchment or wax paper.
2. In a large microwave safe bowl add the white chocolate and butter.
3. Microwave on high in 30-second intervals, stirring between each, until melted and smooth, (about 1 minute total) stir 30 seconds or until melted and creamy (be patient it will happen).
4. Stir in nutmeg and cinnamon.
5. In a large bowl, beat cream cheese until creamy.
6. Beat in white chocolate mixture until smooth.
7. Fold in donut pieces.
8. Cover and chill until mixture is firm enough to roll (about 4 hours).
9. Roll mixture into about 24 (1-1/2-inch) balls and place on prepared cookie sheet.
10. Place in the refrigerator while you make the covering.

For the Chocolate Covering:

1. Line another cookie sheet with parchment or wax paper.
2. In a medium microwave safe bowl, combine the white chocolate pieces and shortening.
3. Microwave on high in 30-second intervals, stirring between each, until melted and smooth (about 1 minute total).
4. Using a fork, dip each ball into melted white chocolate mixture and spoon the melted chocolate over the whole truffle..
5. Shake off excess, and place on prepared cookie sheet.
6. IMMEDIATELY SPRINKLE ON THE DONUT CRUMBS
7. Let truffles stand until white chocolate set.