EGGNOG TRUFFLES

21.09.2008 | Author: Cook | Posted in Chocolate
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EGGNOG TRUFFLES


Servings: 36
Ingredients: 

  • 2 c  Milk chocolate chips
    • 

  • 2 tb Butter or margarine
    • 

  • 1/2 c  Eggnog
    •

2 c Semisweet choco chips
1 tb Shortening

CHOCOLATE CUPS: 1. Melt chips with shortening in heavy, small
saucepan over very low heat, stirring constantly. 2. 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. TRUFFLES: 1. 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. 2. Spoon truffle mixture into pastry bag
fitted with large star tip. Pipe mixture into chocolate cups. 3.
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. Doi not peel down from the top edge. Makes about 36
truffles.





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