----------------------------------TRUFFLES----------------------------------
2 c Milk chocolate chips
2 tb Butter
1/2 c Eggnog
-------------------------------CHOCOLATE CUPS-------------------------------
2 c Semisweet chocolate chips
1 tb Shortening
Chocolate Cups:
Melt chips with shortening in heavy, small saucepan over very low
heat, stirring constantly. Spoon about 1/2 tb chocolate mixture
into each of about 36 small foil candy cups. With back of spoon,
bring some of the chocolate up side of each cup. Refrigerate until
firm.
Truffles:
Melt chips with butter and eggnog in heavy, medium 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 large star tip. Pipe mixture
into chocolate cups. Truffles can be refrigerated 2-3 days or
frozen several weeks.
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.
