Chocolate Liqueur Shells Recipe

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Chocolate Liqueur Shells

Kitchen Crew


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3 oz
semi-sweet chocolate chips, melted
3 oz
white chocolate, melted


3 oz
white chocolate, chopped
eggs, separated
1 Tbsp
creme de menthe
1 Tbsp


1With a spoon, smear melted chocolate evenly over inside of 12 paper cups.

2Turn cups upside down on a plate.

3Refrigerate until set.

4Gently peel off the paper.

5Mousse: Slowly melt white chocolate.

6Remove from heat; quickly beat in egg yolks.

7Set aside.

8In a separate bowl, beat egg whites until stiff, but not dry.

9Divide egg yolk into three separate bowls and add 1 teaspoon of a different liqueur to each bowl.

10Add a drop or two of green food coloring to bowl containing creme de menthe - if desired.

11A drop or two of yellow coloring can be added to Cointreau mixture.

12Gently fold a third of the egg whites into each of the bowls.

13Spoon into chocolate shells.

14Refrigerate 2 hours.

15These shells should be consumed within 24 hours.

16The chocolate cases can be made ahead of time and stored in a cool, dry place.

17Makes 12 candies.

About this Recipe

Course/Dish: Candies, Chocolate
Other Tag: Quick & Easy