Chocolate Liqueur Shells

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Title: Chocolate Liqueur Shells
Categories: Candies, Chocolate
Yield: 12 servings

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

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3 oz White chocolate, chopped
2 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 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

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