Chocolate

--MOUSSE--

3 oz White chocolate, chopped

2 Eggs, separated

1 tb Each of Tia Maria, creme de

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

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