In a microwave-safe bowl, combine white chocolate chips and heavy cream. Microwave in 30-second bursts, stirring after each interval until the mixture is smooth and glossy, about 1-2 minutes total.

Once the chocolate is fully melted, remove it from the microwave and add in the eggnog, freshly grated nutmeg, ground cinnamon, and salt. Stir vigorously until everything is well combined.

Cover the bowl with plastic wrap and place it in the refrigerator for about 2 hours.

Once chilled, scoop out portions, about 1-inch in diameter. Roll each scoop between your hands to form smooth balls and place them on a parchment-lined baking sheet.

Melt additional white chocolate in a microwave-safe bowl. Dip each truffle into the melted chocolate, ensuring it's fully coated, then let the excess drip off.

Before the chocolate coating sets, sprinkle each truffle with freshly grated nutmeg or your choice of crushed graham crackers.