---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Creme De Menthe Truffle Cups
  Categories: Cookies
       Yield: 24 servings
  
       6 oz Vanilla-flavored candy
            Coating
      24    Tiny paper candy cups
       6 oz Semisweet chocolate;  cut up
       2 tb Margarine or butter
            Cut into pieces
     1/3 c  Whipping (heavy) cream
     1/4 c  Finely ground almonds
       2 tb Creme de menthe
  
   Recipe by: Betty Crocker’s Cookbook
   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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