2 cup milk chocolate chips
2 tablespoon butter or margarine
1/2 cup eggnog
2 cup semisweet chocolate chips
1 tablespoon shortening
Melt chips with shortening in heavy, small saucepan over very low heat, stirring
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.
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.
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. 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.
Servings: 36 servings