Chocolate Liqueur Shells

Chocolate Liqueur Shells

Recipe By : <jopete

atlas.odyssee.net>

1 Preparation Time :

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

2 hours. These shells should be consumed within

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 - - - - - - - - - - - - - - - - - -