Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.05


  3. Categories: Candies, Chocolate

  4. Yield: 36 Servings

  5. --TRUFFLES--

  6. 2 c Milk chocolate chips

  7. 2 tb Butter; or margarine

  8. 1/2 c Eggnog


  10. 2 c Semisweet chocolate chips

  11. 1 tb Shortening

  12. CHOCOLATE CUPS: Melt chips with shortening in heavy, small saucepan over

  13. very low heat, stirring constantly. Spoon about 1/2 tablespoon of the

  14. chocolate mixture into each of about 36 small foil candy cups. With back of

  15. spoon, bring some of the chocolate up side of each cup. Refrigerate until

  16. firm.

  17. TRUFFLES: Melt chips with butter and eggnog in heavy, medium saucepan over

  18. low heat, stirring occasionally. Pour into pie pan. Refrigerate until

  19. mixture is thick, but soft, about 2 hours. Spoon truffle mixture into pastry bag fitted with large star tip. Pipe mixture into chocolate cups.

  20. Truffles can be refrigerated 2-3 days or frozen several weeks. Hint: To

  21. remove foil cups, cut slit in bottom of the cup and peel foil up from

  22. bottom. Doi not peel down from the top edge. Makes about 36 truffles. --


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