*  Exported from  MasterCook Mac  *

                        Chocolate Liqueur Shells

Recipe By     : <[email protected]>
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3      oz            Each of semi-sweet or Bittersweet,
                       milk and white chocolate,
                       melted in separate bowls
                       MOUSSE:
  3      oz            White chocolate, chopped
  2      lg            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 mix 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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