| 1 | Chocolate cups: Melt chips with shortening in heavy, small saucepan over very low heat, stirring constantly. |
| 2 | Spoon about ?tablespoon of the chocolate mixture into each of about 36 small foil candy cups. |
| 3 | With back of spoon, bring some of the chocolate up side of each cup. |
| 4 | Refrigerate until firm. |
| 5 | Truffles: Melt chips with butter and eggnog in heavy, medium saucepan over low heat, stirring occasionally. |
| 6 | Pour into pie pan. |
| 7 | Refrigerate until mixture is thick, but soft, about 2 hours. |
| 8 | Spoon truffle mixture into pastry bag fitted with large star tip. |
| 9 | Pipe mixture into chocolate cups. |
| 10 | Truffles can be refrigerated 2-3 days or frozen several weeks. |
| 11 | Hint: to remove foil cups, cut slit in bottom of the cup and peel foil up from bottom. |
| 12 | Doi not peel down from the top edge. |
| 13 | Makes about 36 truffles. |
