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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.

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