chocolate liqueur shells

How To Make chocolate liqueur shells

• Step 1
  With a spoon, smear melted chocolate evenly over inside of 12 paper cups.
• Step 2
  Turn cups upside down on a plate.
• Step 3
  Refrigerate until set.
• Step 4
  Gently peel off the paper.
• Step 5
  Mousse: Slowly melt white chocolate.
• Step 6
  Remove from heat; quickly beat in egg yolks.
• Step 7
  Set aside.
• Step 8
  In a separate bowl, beat egg whites until stiff, but not dry.
• Step 9
  Divide egg yolk into three separate bowls and add 1 teaspoon of a different liqueur to each bowl.
• Step 10
  Add a drop or two of green food coloring to bowl containing creme de menthe - if desired.
• Step 11
  A drop or two of yellow coloring can be added to Cointreau mixture.
• Step 12
  Gently fold a third of the egg whites into each of the bowls.
• Step 13
  Spoon into chocolate shells.
• Step 14
  Refrigerate 2 hours.
• Step 15
  These shells should be consumed within 24 hours.
• Step 16
  The chocolate cases can be made ahead of time and stored in a cool, dry place.
• Step 17
  Makes 12 candies.
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