Chocolate Eggnog Truffles

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.

  1. 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.


  1. 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.

  2. Spoon truffle mixture into pastry bag fitted with large star tip. Pipe
    mixture into chocolate cups.

  3. 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.