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    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

 

 

 

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