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Creme De Menthe Truffle Cups
Author/Submitted by: Betty Crocker's Cookbook
Servings: 24
Categories:
Chocolate
/
Cookies
/
Desserts
Ingredients: 6
ounces
vanilla-flavored candy
coating 24
tiny paper candy cups 6
ounces
semisweet chocolate,
cut up
2
tablespoons
margarine or butter
cut into pieces 1/3
cup
whipping (heavy) cream 1/4
cup
finely ground almonds 2
tablespoons
creme de menthe
Directions:
Heat candy coating in double boiler over hot water until melted. Spread 1
teaspoon coating evenly on bottoms and up sides of paper candy cups. Let
stand until hard.
Heat chocolate in heavy 2 quart saucepan over low heat, stirring
constantly, until melted; remove from heat. Stir in remaining ingredients.
Refrigerate about 25 minutes, stirring frequently, or until mixture is
thick and mounds when dropped from a spoon. Spoon mixture into decorating
bag with star tip. Pipe mixture into candy-coated cups. Refrigerate about
30 minutes or until chocolate mixture is firm. Peel paper from cups before
serving if desired. 24 CANDIES; 95 CALORIES PER CANDY.
average
average
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