Chocolate Liqueur Shells

* Exported from MasterCook Mac *

Chocolate Liqueur Shells

Recipe By : <jopete@atlas.odyssee.net>
Serving Size : 1 Preparation Time :0:00
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
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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