Ingredients Jump to Instructions ↓

  1. 3 oz Each of semi-sweet or -bittersweet, milk and white Chocolate, melted in -separate bowls

  2. --MOUSSE--

  3. 3 oz White chocolate, chopped

  4. 2 Eggs, separated

  5. 1 tb Each of Tia Maria, creme de

  6. 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 min into three separate bowls and add

  7. 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

  8. 2 hours. These shells should be consumed within

  9. 24 hours. The chocolate cases can be made ahead of time and stored in a cool, dry place. Makes

  10. 12 candies. Source: Gifts From The Pantry By Annette Grimsdale


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