Eggnog Truffle Cups

I get the Taste of Home Holiday recipe magazine, full of delicious seasonally-appropriate recipes, and when the Christmas one came I was so excited to leaf through it! It was full of delicious treats, the first half of the book was cookies and the second half was candies. They all looked good, but when I came to the Eggnog Truffle Cups, I knew that I had to try that recipe - Jeff and I are both crazy about eggnog!

In the actual recipe, these are little chocolate cups that have the eggnog filling piped into them prettily. But I forgot to buy little foil candy liners, and only had regular cupcake liners. So I made my candies more like Reece's peanut butter cups. I'll give the directions for both.

Eggnog Truffle Cups
1 cup semisweet chocolate chips
2 tsp. shortening
6 tbsp. eggnog
1 package (10 or 12 oz) vanilla or white chips
1/2 tsp. rum extract (we don't do alcohol, I substituted vanilla)
1/4 to 3/4 tsp. nutmeg

Original directions:
In a microwave-safe bowl, melt semisweet chips and shortening; stir until smooth. Using a narrow pastry brush, brush the inside of 1-in. foil candy liners with 1/2 teaspoon melted chocolate. Freeze for 45 minutes or until firm.

Using 1/4 tsp. chocolate mixture for each cup, brush on another layer of chocolate. Freeze until firm.

In a small saucepan, bring eggnog to a boil over low heat. Remove from the heat; stir in vanilla chips until melted. Stir in extract. Refrigerate for 30 minutes or until filling begins to set.

Spoon or pipe 1 1/2 teaspoons of filling into each cup. Freeze until firm. Carefully remove and discard foil cups. Cover and store truffles in an airtight container in the refrigerator. Just before serving, sprinkle with nutmeg. Makes 3 dozen.

Here's what they're supposed to look like:


How I did it:
In a microwave-safe bowl, melt semi-sweet chips and shortening; stir until smooth. Using a spoon, spread about 1 teaspoon melted chocolate onto bottoms and 1/2 inch up sides of 12 cupcake liners (in muffin tin for support). Freeze for 45 minutes or until firm.

In a small saucepan, bring eggnog to a boil over low heat. Remove from the heat; stir in vanilla chips until melted. Stir in extract. Refrigerate for 30 minutes or until filling begins to set.

Spoon 1-2 tablespoons of filling into each cup. Freeze until firm.

Remelt chocolate mixture, if necessary. Spread 1/2 to 1 teaspoon chocolate on top of filling. Freeze until firm. Carefully remove and discard cupcake liners. Cover and store truffles in an airtight container in the refrigerator. Makes 1 dozen, with lots of leftover truffle filling to eat in large spoonfuls!