Categories: Candies, Chocolate 
      Yield: 36 servings 
  
----------------------------------TRUFFLES---------------------------------- 
      2 c  Milk chocolate chips 
      2 tb Butter or margarine 
    1/2 c  Eggnog 
 
-------------------------------CHOCOLATE CUPS------------------------------- 
      2 c  Semisweet choco chips 
      1 tb Shortening 
  
  CHOCOLATE CUPS: 1. Melt chips with shortening in heavy, small 
  saucepan over very low heat, stirring constantly. 2. 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: 1. 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. 2. Spoon truffle mixture into pastry bag 
  fitted with large star tip. Pipe mixture into chocolate cups. 3. 
  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. Doi not peel down from the top edge. Makes about 36 
  truffles.