---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies, Chocolate
       Yield: 36 Servings
       2 c  Milk chocolate chips
       2 tb Butter; or margarine
     1/2 c  Eggnog
 -------------------------------CHOCOLATE CUPS-------------------------------
       2 c  Semisweet chocolate chips
       1 tb Shortening
   CHOCOLATE CUPS: Melt chips with shortening in heavy, small saucepan over
   very low heat, stirring constantly. 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
   TRUFFLES: 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. Spoon truffle mixture into
   pastry bag fitted with large star tip. Pipe mixture into chocolate cups.
   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.