California Kitchen & Company

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Eggnog Truffle Cups:

Chocolate Cups:
6 oz semi-sweet chocolate - cut into pieces
Filling:
6 Tablespoons dairy eggnog (DO NOT use canned)
1 - 11 oz bag of white vanilla chips
¾ tsp nutmeg

Melt chocolate in small saucepan. With a ¾ inch brush, brush the insides 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 it starts to firm up.
Spoon about 1 teaspoon eggnog filling evenly into each cup. Refrigerate until ready to serve. Just before serving, sprinkle nutmeg over top and peel paper cups from chocolate.