Mocha Truffle Cups

1. 1

   In a saucepan, heat cream and butter over medium heat until bubbles form around sides of saucepan (mixture should reach a temperature of 180u00b0). Remove from the heat; whisk in coffee granules.

2. 2

   Meanwhile, in a microwave-safe bowl, melt milk chocolate chips. Stir cream mixture into melted chocolate chips until blended. Cover and refrigerate truffle filling until firm, about 2 hours.

3. 3

   In a microwave-safe bowl, melt candy disks. On a

4. 4

   , place 30 miniature paper or foil muffin liners. With a pastry brush, brush inside of each liner with melted candy coating. Refrigerate to harden. Apply a second layer of candy coating.

5. 5

   Carefully peel liner away from chocolate; discard liner. Remove filling from refrigerator; stir. If mixture is too thick, microwave at 5-10 second intervals until soft enough to pipe. Spoon filling into a pastry bag fitted with a large star tip. Pipe stars or rosettes into truffle cups. Cover and refrigerate. Garnish with sprinkles just before serving.

No additional tips available.