Razzle Dazzle Recipes * Christmas Candy Recipes
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2 cups white chocolate chips
2 tablespoons butter
1/2 cup eggnog
2 cups semisweet chocolate chips
1 tablespoon shortening
CHOCOLATE CUPS: Melt chips with shortening in heavy, small saucepan
over very low heat, stirring constantly. 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: 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
Makes about 36 truffles.
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