Praline Truffle Cups

 

6

ounces vanilla-flavored candy coating (almond bark)

24

tiny paper candy cups

6

ounces semisweet baking chocolate, cut up

2

tablespoons butter or margarine, cut into pieces

1/3

cup whipping (heavy) cream

1/4

cup finely ground pecans

1

tablespoon praline liqueur or maple syrup

• 1 Melt candy coating in heavy 2-quart saucepan over very low heat, stirring constantly; remove from heat. Spread 1 teaspoon coating evenly on bottoms and up sides of paper cups. Let stand about 1 hour or until hardened.
• 2 Melt chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in remaining ingredients. Refrigerate about 35 minutes, stirring frequently, until mixture is thick and mounds when dropped from a spoon.
• 3 Spoon chocolate 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.