Yield: 30 candies
Melt chocolate chips in small saucepan on low heat or in microwave. With 3/4 inch pastry brush, coat inside of 30 paper candy cups with melted chocolate. Refrigerate 15 minutes or until set.
Heat eggnog in small saucepan over low heat just until eggnog comes to a simmer. Remove from heat. Add vanilla chips, stir until melted. Refrigerate about 30 minutes or until mixture begins to firm up.
Spoon about 1 teaspoon eggnog filling evenly into each chocolate cup. Refrigerate or freeze until ready to serve. Just before serving, sprinkle nutmeg over filling in cups and peel paper cups from truffles.
Please note that some ingredients and brands may not be available in every store.