Chocolate Liqueur Shells

Chocolate Liqueur Shells

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Kitchen Crew



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

  • 3 oz
    white chocolate, chopped
  • 2
    eggs, separated
  • 1 Tbsp
    creme de menthe
  • 1 Tbsp

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.

Printable Recipe Card

About Chocolate Liqueur Shells

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

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