Eggnog Dessert in Chocolate Cups

Ingredients:
For the filling:
1/4 cup cold water
1 tbs (1 env.) unflavored gelatin
1-1/2 cups milk
5 tbs sugar
1/2 tsp salt
4 egg yolks, slightly beaten
1 cup chilled whipping cream
2 egg whites
1/4 cup sugar
1/2 tsp nutmeg
2 tbs rum
2 tsp vanilla extract

Directions:
Place rotary beater and bowl in refrigerator to chill. pour into a small cup or custard cup 1/4 cup cold water and sprinkle evenly over water the gelatin. Let stand about 5 min. to soften.

Mix thoroughly in top of double boiler and heat over simmering water until milk is scalded the milk, sugar and salt.

Vigorously stir about 3 tbs hot mixture into 4 egg yolks (slightly beaten) and immediately blend into mixture in double boiler top. Stirring constantly, cook over simmering water until mixture coats a silver spoon. Immediately remove from heat. Blend in softened gelatin, stirring until gelatin is completely dissolved. Chill in refrigerator or in pan of ice and water until mixture begins to gel (gets slightly thicker). (If mixture is placed over ice and water, stir frequently; if placed in refrigerator, stir occasionally.)

Using chilled bowl and beater, beat whipping cream until it is oven medium consistency (piles softly). Set in refrigerator while egg whites are beaten. using clean beater, beat until frothy the 2 egg whites. Gradually add sugar and nutmeg, beating thoroughly after addition. Beat until rounded peaks are formed.

Fold beaten egg whites and whipped cream into gelatin mixture with 2 tbs rum and 2 tsp vanilla extract.

For a festive touch, serve in chocolate cups. Melt chocolate chips over simmering water. Remove from heat and stir. With the 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).

When ready to fill (use about 1/2 of this pie filling recipe), 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 1/3 cup chilled whipping cream until stiff.

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.

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Recipe submitted by: Mary Ann and Kimberly -