| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Candies, Chocolate |
36 |
Servings |
INGREDIENTS
| 2 |
c |
Milk chocolate chips |
| 2 |
tb |
Butter or margarine |
| 1/2 |
c |
Eggnog |
| 2 |
c |
Semisweet choco chips |
| 1 |
tb |
Shortening |
INSTRUCTIONS
TRUFFLES
CHOCOLATE CUPS
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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