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chocolate liqueur shells

Ingredients For chocolate liqueur shells

  • 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

How To Make chocolate liqueur shells

  • 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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