Eggnog Truffles


 * Hint: to remove foil cups, cut slit in bottom of the cup and peel foil up from bottom.
 * Do not peel down from the top edge.
 * Makes about 36 truffles.

Chocolate cups

 * 2 	cup 	Semisweet choco chips
 * 1 	tbsp 	shortening

Truffles

 * 2 	cup 	milk chocolate chips
 * 2 	tbsp 	butter or margarine
 * 1/2 	cup 	Eggnog

Chocolate CUPS

 * 1) Melt chips with shortening in heavy, small saucepan over very low heat, stirring constantly.
 * 2) Spoon about ½ tablespoon of the chocolate mixture into each of about 36 small foil candy cups.
 * 3) With back of spoon, bring some of the chocolate up side of each cup.
 * 4) Refrigerate until firm.

Truffles

 * 1) Melt chips with butter and eggnog in heavy, medium saucepan over low heat, stirring occasionally.
 * 2) Pour into pie pan.
 * 3) Refrigerate until mixture is thick, but soft, about 2 hours.
 * 4) Spoon truffle mixture into pastry bag fitted with large star tip.
 * 5) Pipe mixture into chocolate cups.
 * 6) Truffles can be refrigerated 2–3 days or frozen several weeks.