In a microwave-safe bowl, combine white chocolate chips and heavy cream. Microwave on medium heat for 30-second intervals, stirring after each, until smooth and glossy—about 1-2 minutes in total.

Once smooth, stir in eggnog, freshly grated nutmeg, ground cinnamon, and salt until well combined, creating a creamy truffle base.

Cover and refrigerate the mixture for about 2 hours until firm.

Use a small cookie scoop to portion and roll the mixture into 1-inch balls. Place them on a parchment-lined baking sheet.

Melt more chocolate using the previous method. Dip each truffle ball into the melted chocolate, letting excess drip off.

Before the chocolate sets, sprinkle with additional nutmeg or crushed graham crackers.