Creme De Menthe Truffle Cups

6 oz Vanilla-flavored candy Coating
24 Tiny paper candy cups
6 oz Semisweet chocolate; cut up
2 tb Margarine or butter
Cut into pieces
1/3 c Whipping (heavy) cream
1/4 c Finely ground almonds
2 tb Creme de menthe

Heat candy coating in double boiler over hot water until melted. Spread 1 teaspoon coating evenly on bottoms and up sides of paper candy cups. Let stand until hard.

Heat chocolate in heavy 2 quart saucepan over low heat, stirring constantly, until melted; remove from heat. Stir in remaining ingredients.

Refrigerate about 25 minutes, stirring frequently, or until mixture is thick and mounds when dropped from a spoon. Spoon mixture into decorating bag with star tip.

Pipe mixture into candy-coated cups. Refrigerate about 30 minutes or until chocolate mixture is firm.

Peel paper from cups before serving if desired