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| RECIPE FOR CHOCOLATE LIQUEUR SHELLS |
Title: Chocolate Liqueur Shells Category: Christmas Sub-Category: Candy
Instructions:
Chocolate Liqueur ShellsChocolate Cases 3 ounces semisweet or bittersweet chocolate 3 ounces milk chocolate 3 ounces white chocolate Melt each chocolate in a different bowl. 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. (The chocolate cases can be made ahead of time and stored in a cool, dry place.) Mousse 3 ounces white chocolate, chopped 2 eggs, separated 1 tablespoon Tia Maria 1 tablespoon creme de menthe 1 tablespoon Cointreau Food coloring, if desired Slowly melt white chocolate. Remove from heat; quickly beat in egg yolks. Set aside. In a separate bowl, beat egg whites until stiff. Divide egg yolk mixture 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 for 2 hours.
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