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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, cut into pieces
1/3 cup whipping (heavy) cream
1/4 cup finely ground pecans
1 tablespoon praline liqueur or maple syrup
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.
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.
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. Makes 24 candies
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