Chocolate Liqueur Shells

* Exported from MasterCook *

Chocolate Liqueur Shells

Recipe By : Dave Burnside
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 oz Each of semi-sweet or bittersweet, milk an
Chocolate, melted in separate bowls
MOUSSE
3 oz White chocolate, chopped
2 Eggs, separated
1 tb 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
tim
e and stored in a cool, dry place.

Makes 12 candies.

Source: Gifts From The Pantry By Annette Grimsdale







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