Eggnog Dessert in Chocolate Cups

Twelve 2-in. muffin pan wells will be needed.  Place a bowl and beater in refrigerator to chill.

Melt over simmering water the chocolate chips.

Remove from heat and stir.  With back of teaspoon or small spatula, spread chocolate on insides of baking cups, covering all of the interiors.  Place cups in muffin pan wells. Place in refrigerator to chill until firm (about 1 hour).

Meanwhile, prepare eggnog pie filling - use 1/2 recipe.

When ready to fill, remove chocolate cups from refrigerator and peel off paper cups.  When eggnog mixture has begun to gel, fill cups.  Return filled cups to refrigerator until filling is firm.  Using a chilled bowl and chilled beater, beat until stiff 1/3 cup chilled whipping cream.  Decorate each dessert with whipped cream forced through a pastry bag and No.27 decorating tip.  Add decorative sprinkles or sprinkle with a little nutmeg and serve.