INGREDIENTS:
6 ounces semisweet chocolate, cut into pieces
6 tablespoons dairy eggnog (do not use canned
1/2 teaspoon rum extract
11 ounces white vanilla chips
3/4 teaspoon nutmeg
DIRECTIONS:
Melt chocolate in small saucepan over low heat, or in microwave: stopping at 30 second intervals to stir until melted.
Using a small brush (I used a new, clean paint brush), coat inside of 30- 1-inch foil candy cups with a tick layer of melted chocolate. Refrigerate 15-30 minutes until set.
Heat eggnog in small saucepan over low heat just until eggnog comes to a simmer. Remove from heat. Add rum extract and vanilla chips, stir until melted. Refrigerate about 30 minutes or until mixture begins to firm up.
Spoon or pipe* about 1 teaspoon eggnog filling evenly into each chocolate cup. Refrigerate or freeze until ready to serve.
Sprinkle nutmeg over filling in cups. If desired, peel foil cups from truffles before serving.
Keep refrigerated until ready to serve. Store Eggnog Truffle Cups in an airtight container in the refrigerator.
Source: allrecipes.com
