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Candy: Creme De Menthe Truffle Cups

Source of Recipe

Betty Crocker Cookbook


List of Ingredients

6 ounces Vanilla-flavored candy
24 Tiny paper candy cups
2 tb Margarine or butter
1/3 cup Whipping (heavy) cream
2 tb Creme de menthe
Coating
6 ounces Semisweet chocolate
Cut into pieces
1/4 cup Finely ground almonds


Recipe

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