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


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.

About Chocolate Liqueur Shells

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