Eggnog Truffle Cups

1. 1

   CHOCOLATE CUPS: Melt chips with shortening in heavy, small saucepan over very low heat, stirring constantly.

2. 2

   Spoon about 1/2 tablespoon of the chocolate mixture into each small foil candy cup.

3. 3

   With back of spoon, bring some of the chocolate up side of each cup.

4. 4

   Refrigerate until firm.

5. 5

   TRUFFLES: Melt chips with butter and eggnog in heavy, medium saucepan over low heat, stirring occasionally.

6. 6

   Pour into pie pan.

7. 7

   Refrigerate until mixture is thick, but soft, about 2 hours.

8. 8

   Spoon truffle mixture into pastry bag fitted with large star tip.

9. 9

   Pipe mixture into chocolate cups.

10. 10

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

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    Hint: To remove foil cups, cut slit in bottom of the cup and peel foil up from bottom.

12. 12

    Doi not peel down from the top edge.

* Per serving · 4 servings · Values may vary.

No additional tips available.