Ingredients

The following ingredients have 4 Servings
  • 6 oz. semisweet chocolate, cut into pieces
  • 6 tablespoons dairy eggnog (do not use canned)
  • 1 (11-oz.) pkg. white vanilla chips
  • 3/4 teaspoon nutmeg

Instruction

  • Melt chocolate in small saucepan over low heat. With 3/4 inch brush, coat inside of 30 paper candy cups with melted chocolate. Refrigerate 15 minutes or until set.
  • Heat eggnog in small saucepan over low heat just until eggnog comes to a simmer. Remove from heat. Add vanilla chips, stir until melted. Refrigerate about 30 minutes or until mixture begins to firm up.
  • Spoon about 1 teaspoon eggnog filling evenly into each chocolate cup. Refrigerate or freeze until ready to serve.
  • Just before serving, sprinkle nutmeg over filling in cups. If desired, peel paper cups from truffles before serving.