MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Chocolate Liqueur Shells
Categories: Candies, Chocolate
     Yield: 12 servings

     3 oz Each of semi-sweet or
          -bittersweet, milk and white
          Chocolate, melted in
          -separate bowls

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     3 oz White chocolate, chopped
     2    Eggs, separated
     1 tb Each of Tia Maria, creme de
          -menthe or:
          Cointreau food coloring if
          -desired

 With a spoon, smear melted chocolate evenly over inside of 12 paper
 cups. Turn cups upside down on a plate. Refrigerate until set. Gently
 peel off the paper.

 Mousse:

 Slowly melt white chocolate. Remove from heat; quickly beat in egg
 yolks. Set aside. In a separate bowl, beat egg whites until stiff,
 but not dry. Divide egg yolk min into three separate bowls and add 1
 teaspoon of a different liqueur to each bowl. Add a drop or two of
 green food coloring to bowl containing creme de menthe - if desired.
 A drop or two of yellow coloring can be added to Cointreau mixture.
 Gently fold a third of the egg whites into each of the bowls.

 Spoon into chocolate shells. Refrigerate 2 hours. These shells should
 be consumed within 24 hours. The chocolate cases can be made ahead of
 time and stored in a cool, dry place.

 Makes 12 candies.

 Source: Gifts From The Pantry By Annette Grimsdale

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