Recipe of Chocolate Liqueur Shells - Food Recipes

* Exported from MasterCook Mac * Chocolate Liqueur Shells

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

Ingredients - 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 - - - - - - - - - - - - - - - - - -