Recipe: Egg Nog Truffle Cups

Eggnog Truffle Cups
From: Wendy.Ohio
Source: Pillsbury Classic Cookbooks Christmas Baking November 2000

Chocolate Cups:
6 ounces semisweet chocolate -- cut into pieces

Filling:
6 tablespoons dairy eggnog -- (do not use canned)
1 (11 ounce) package white vanilla chips
3/4 teaspoon nutmeg

Melt chocolate in small saucepan over low heat. With 3/4 inch brush, coat inside of 30 paper candy cups with melted chocolate. Refrigerate 15 minutes or until set.

Heat eggnog in small saucepan over low heat just until eggnog comes to a simmer. Remove from heat. Stir in vanilla chips until melted. Refrigerate about 30 minutes or until mixture begins to firm up.

Spoon about 1 teaspoon eggnog filling evenly into each chocolate cup. Refrigerate or freeze until ready to serve.

Just before serving, sprinkle nutmeg over filling in cups. If desired, peel paper cups from truffles before serving.