 |
Prep Time: 180 Minutes Cook Time: 45 Minutes |
Ready In: 225 Minutes Servings: 36 |
|
mmmmm.....eggnog. Just in time for the holidays! Ingredients:
2 cups milk chocolate chips |
2 tablespoons butter or 2 tablespoons margarine |
1/2 cup eggnog |
2 cups semi-sweet chocolate chips (ghirardeli 60% cocoa preferred) |
1 tablespoon shortening |
Directions:
1. CHOCOLATE CUPS: 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 small foil candy cup. With back of spoon, bring some of the chocolate up side of each cup. Refrigerate until firm.
2. TRUFFLES: 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.
3. 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.
4. 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.
|
|