Chocolate Liqueur Shells

Chocolate Liqueur Shells Recipe

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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

How to Make Chocolate Liqueur Shells


  • 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.

Printable Recipe Card

About Chocolate Liqueur Shells

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

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