Yield: 36 Servings
2 c Milk chocolate chips
2 tb Butter or margarine
1/2 c Eggnog
2 c Semisweet chocolate chips
1 tb Shortening
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. Do not peel down from the top edge. Makes about 36 truffles.
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