Chocolate Liqueur Shells
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semi-sweet chocolate chips, melted
white chocolate, melted
white chocolate, chopped
With a spoon, smear melted chocolate evenly over inside of 12 paper cups.
Turn cups upside down on a plate.
Gently peel off the paper.
Mousse: Slowly melt white chocolate.
Remove from heat; quickly beat in egg yolks.
In a separate bowl, beat egg whites until stiff, but not dry.
Divide egg yolk 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.
These shells should be consumed within 24 hours.
The chocolate cases can be made ahead of time and stored in a cool, dry place.