Creme De Menthe Truffle Cups Recipe

Makes 24 cookies

Ingredients:

  • 6 oz vanilla-flavored candy coating
  • 24 tiny paper candy cups
  • 6 oz semisweet chocolate, cut up
  • 2 tbsp margarine or butter, cut into pieces
  • 1/3 cup heavy whipping cream
  • 1/4 cup finely ground almonds
  • 2 tbsp creme de menthe

    • Instructions:

    1. Heat candy coating in double boiler over hot water until melted.
    2. Spread 1 teaspoon coating evenly on bottoms and up sides of paper candy cups.
    3. Let stand until hard.
    4. Heat chocolate in heavy 2-quart saucepan over low heat, stirring constantly, until melted; remove from heat.
    5. Stir in remaining ingredients.
    6. Refrigerate for about 25 minutes, stirring frequently, or until mixture is thick and mounds when dropped from a spoon.
    7. Spoon mixture into decorating bag with star tip.
    8. Pipe mixture into candy-coated cups.
    9. Refrigerate for about 30 minutes or until chocolate mixture is firm.
    10. Peel paper from cups before serving if desired.