Recipe for cooking Eggnog Truffles in Chocolate Cups

Desserts to Go with Coffee and Tea :: truffles

Eggnog Truffles in Chocolate C.

Servings: 36

Chocolate C.
2 c. semisweet chocolate chips
1 Tbsp. shortening

Truffles
2 c. milk chocolate chips
2 Tbsp. butter or butter replacement
1/2 c. eggnog

Chocolate C.: Melt chips with shortening in heavy, sm. saucepan over very low heat, stirring constantly. Spoon about 1/2 Tbsp. of the chocolate mixture into each of about 36 sm. foil candy c.. With back of spoon, bring some of the chocolate up side of each c.. Refrigerate until firm.

TRUFFLES: Melt chips with butter and eggnog in heavy, med. saucepan over low heat, stirring occasionally. Pour into pie pan. Refrigerate until mixture is thick, but soft, about 2 hours.

Spoon truffle mixture into pastry bag fitted with lrg. star tip. Pipe mixture into chocolate c..

Truffles can be refrigerated for 2 to 3 days or frozen several weeks.

To remove foil c., cut slit in bottom of the c. and peel foil up from bottom. Do not peel down from the top edge.

Makes approximately about 36 truffles.