Peel, core, and dice the apples. In a saucepan, combine apples with cinnamon and nutmeg. Cook over medium heat for 8-10 minutes until tender but not mushy.

In a mixing bowl, combine cooked apples, cream cheese, and graham cracker crumbs. Blend until smooth and creamy.

Cover the mixture with plastic wrap and refrigerate for 15-20 minutes until firm.

Use a cookie scoop to form into 1-inch balls. Place on a parchment-lined baking sheet.

Melt chocolate and butter together in a microwave-safe bowl, heating in 30-second intervals until smooth.

Dip each truffle into the melted chocolate, coating fully. Place back on the baking sheet.

Refrigerate for 30-60 minutes until the chocolate sets.