Featured Pinch Tips Video
- 2 c
- semi-sweet chocolate chips
- 1 Tbsp
- 2 c
- milk chocolate chips
- 2 Tbsp
- 1/2 c
1CHOCOLATE CUPS: Melt chips with shortening in heavy, small saucepan over very low heat, stirring constantly.
2Spoon about 1/2 tablespoon of the chocolate mixture into each of about 36 small foil candy cups.
3With back of spoon, bring some of the chocolate up side of each cup.
4Refrigerate until firm.
5TRUFFLES: Melt chips with butter and eggnog in heavy, medium saucepan over low heat, stirring occasionally.
6Pour into pie pan.
7Refrigerate until mixture is thick, but soft, about 2 hours.
8Spoon truffle mixture into pastry bag fitted with large star tip.
9Pipe mixture into chocolate cups.
10Truffles can be refrigerated 2-3 days or frozen several weeks.
11Hint: To remove foil cups, cut slit in bottom of the cup and peel foil up from bottom.
12Do not peel down from the top edge.
13Makes about 36 truffles.