Start by dicing your firm apples into small pieces and place them in a medium saucepan over medium heat. Sprinkle in a teaspoon each of cinnamon and nutmeg, then cook the apples for about 10 minutes, stirring occasionally, until they're soft but still hold their shape. Once done, remove from heat and let them cool to room temperature.

In a food processor, combine the cooled apples with cream cheese and graham cracker crumbs. Blend until the mixture reaches a smooth and creamy consistency, making sure everything is well incorporated.

Transfer the blended apple filling to a bowl and cover it with plastic wrap. Place the bowl in the refrigerator and chill the mixture for at least 20 minutes.

Once chilled, use a cookie scoop or your hands to roll the filling into 1-inch balls, shaping them gently. Arrange these balls on a baking sheet lined with parchment paper.

In a microwave-safe bowl, heat your chocolate of choice in 30-second intervals, stirring well between each until fully melted and smooth.

Using a fork or dipping tool, dip each rolled truffle into the melted chocolate, making sure it's fully coated. Allow any excess chocolate to drip off before placing the truffle back on the parchment paper.

Finally, return the coated truffles to the refrigerator for about 30 minutes, allowing the chocolate coating to set completely.