Chocolate liqueur shells

 
                          Chocolate Liqueur Shells
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      oz            Each of semi-sweet or Bittersweet,
                         milk and white chocolate,
                         melted in separate bowls
                         MOUSSE:
    3      oz            White chocolate, chopped
    2      lg            Eggs, separated
    1      tb            Each of Tia Maria, Creme de Menthe or:
                         Cointreau food coloring if desired
 
   With a spoon, smear melted chocolate evenly over inside of 12 paper cups.
   Turn cups upside down on a plate. Refrigerate until set. Gently peel off
   the paper. Mousse: Slowly melt white chocolate. Remove from heat; quickly
   beat in egg yolks. Set aside. In a separate bowl, beat egg whites until
   stiff, but not dry. Divide egg yolk mix into three separate bowls and add 1
   teaspoon of a different liqueur to each bowl. Add a drop or two of green
   food coloring to bowl containing creme de menthe - if desired. A drop or
   two of yellow coloring can be added to Cointreau mixture. Gently fold a
   third of the egg whites into each of the bowls. Spoon into chocolate
   shells. Refrigerate 2 hours. These shells should be consumed within 24
   hours. The chocolate cases can be made ahead of time and stored in a cool,
   dry place. Makes 12 candies. Source: Gifts From The Pantry By Annette
   Grimsdale
 
                    
 
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