semi-sweet chocolate chips
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.
5TRUFFLES: Melt chips with butter and eggnog in heavy, medium saucepan over low heat, stirring occasionally.
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.