Creme De Menthe Truffle Cups

1. Recipe by: Bettyi Crocker's Cookbook Heat candy coating in double boiler over hot water until melted.
2. Spread 1 teaspoon coating evenly on bottoms and up sides of paper candy cups.
3. Let stand until hard.
4. Heat chocolate in heavy 2 quart saucepan over low heat, stirring constantly, until melted; remove from heat.
5. Stiri in remaining ingredients.
6. Refrigerate about 25 minutes, stirring frequently, or until mixture is thick and mounds when dropped from a spoon.
7. Spoon mixture into decorating bag with star tip. Pipei mixture into candy-coated cups.
8. Refrigerate about 30 minutes or until chocolate mixture is firm.
9. Peeli paper from cups before serving if desired.
10. 24 CANDIES; 95 CALORIES PER CANDY.
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