Chocolate Liqueur Shells Recipes

CHOCOLATE LIQUEUR SHELLS

Steps:

• 1. With a spoon, smear melted chocolate evenly over inside of 12 paper cups.
• 2. Turn cups upside down on a plate.
• 3. Refrigerate until set.
• 4. Gently peel off the paper.
• 5. Mousse: Slowly melt white chocolate.
• 6. Remove from heat; quickly beat in egg yolks.
• 7. Set aside.
• 8. In a separate bowl, beat egg whites until stiff, but not dry.
• 9. Divide egg yolk into three separate bowls and add 1 teaspoon of a different liqueur to each bowl.
• 10. Add a drop or two of green food coloring to bowl containing creme de menthe - if desired.
• 11. A drop or two of yellow coloring can be added to Cointreau mixture.
• 12. Gently fold a third of the egg whites into each of the bowls.
• 13. Spoon into chocolate shells.
• 14. Refrigerate 2 hours.
• 15. These shells should be consumed within 24 hours.
• 16. The chocolate cases can be made ahead of time and stored in a cool, dry place.
• 17. Makes 12 candies.