Creme De Menthe Truffle Cups

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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