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.
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