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1
Melt chocolate in small saucepan over low heat. With 3/4 inch brush, coat inside of 30 paper candy cups with melted chocolate. Refrigerate 15 minutes or until set.
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2
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.
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3
Spoon about 1 teaspoon eggnog filling evenly into each chocolate cup. Refrigerate or freeze until ready to serve.
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4
Just before serving, sprinkle nutmeg over filling in cups. If desired, peel paper cups from truffles before serving.
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