CHOCOLATE LIQUEUR SHELLS

Chocolate Liqueur Shells image

Provided by Kitchen Crew

Number Of Ingredients 7

3 oz semi-sweet chocolate chips, melted
3 oz white chocolate, melted
MOUSSE
3 oz white chocolate, chopped
2 eggs, separated
1 Tbsp creme de menthe
1 Tbsp cointreau

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.