Eggnog Truffle Cups recipe

Cups:
6 ounces semisweet chocolate chips

Filling:
6 tablespoons dairy eggnog (do not use canned)
11 ounces 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 for 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 filling evenly into each cup (can use pastry bag to pipe in filling).

Refrigerate or freeze until ready to serve. Just before serving, sprinkle nutmeg over filling in cups.

Makes 30.