Begin by chopping 8 oz of high-quality white chocolate into small pieces. Place the chocolate in a microwave-safe bowl and heat it in 30-second intervals, stirring in between, until fully melted and smooth, about 1 to 2 minutes.

In a large mixing bowl, combine the melted white chocolate with 4 oz of softened cream cheese, 1 cup of powdered sugar, 1/4 tsp of ground nutmeg, 2 tbsp of eggnog, and 1/2 tsp of vanilla extract. Mix until well blended and creamy.

Cover the bowl with plastic wrap and refrigerate the mixture for about 1 hour, or until it firms up enough to be scooped.

After the mixture has chilled, use a cookie scoop to portion out and roll into smooth balls, about 1 inch in diameter. Place on a parchment-lined baking sheet.

To set the truffles more firmly, place the baking sheet in the freezer for about 10 minutes.

Melt the remaining 10 oz of white chocolate in a microwave-safe bowl. Once melted and smooth, dip each truffle in the melted chocolate, allowing excess to drip back into the bowl.

While the chocolate coating is still wet, sprinkle each truffle with a pinch of ground nutmeg and flaky sea salt.

Allow the coated truffles to set at room temperature for about 30 minutes. Store in an airtight container in the refrigerator for up to a week.