chocolate liqueur shells

How To Make chocolate liqueur shells

• 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.
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