Chocolate Eggnog Truffles
2 cups Milk chocolate chips
2 tablespoons Butter or margarine
1/2 cup Eggnog
2 cups Semisweet chocolate chips
1 tablespoon Shortening
CHOCOLATE CUPS: 1. Melt chips with shortening in heavy, small saucepan over very low heat, stirring constantly.
- Spoon about 1/2 tablespoon of the 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.
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.
Makes about 36 truffles.