INGREDIENTS

INSTRUCTIONS

CHOCOLATE CUPS: 1. Melt chips with shortening in heavy, small  saucepan
over very low heat, stirring constantly. 2. 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. TRUFFLES: 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. Doi not peel down
from the top edge. Makes about 36  truffles.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 57
Calories From Fat: 32
Total Fat: 3.9g
Cholesterol: 2.4mg
Sodium: 7.9mg
Potassium: 6mg
Carbohydrates: 6.2g
Fiber: <1g
Sugar: <1g
Protein: <1g