Chocolate Liqueur Shells Recipe

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Chocolate Liqueur Shells

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Ingredients

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

Directions Step-By-Step

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.

About this Recipe

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