Chocolate Liqueur Shells
Submitted by goodgirlemw
Handmade chocolate shells filled with white chocolate mousse flavored three ways: creme de menthe, creme de cacao, and Cointreau. An elegant no-bake chocolate dessert.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minThese are tiny, edible cups of chocolate filled with airy white chocolate mousse in three different liqueur flavors. The shells are made by smearing melted chocolate inside paper cups and chilling until set, then peeling away the paper to reveal glossy, cup-shaped chocolate cases.
The mousse is a classic French-style preparation: melted white chocolate beaten with egg yolks, then lightened with stiffly whipped egg whites. Splitting it into three bowls and flavoring each with a different liqueur (crème de menthe, crème de cacao, and Cointreau) means one batch of mousse gives you a trio of flavors on the serving plate. A drop of food coloring in each makes them visually distinct.
Kitchen Tips
- Spread the melted chocolate in an even, not-too-thin layer inside the paper cups. Too thin and the shells crack when you peel the paper off.
- Beat the egg whites until stiff peaks form, but stop before they look dry and grainy. Overbeaten whites deflate when folded and the mousse loses its airiness.
- Beat the egg yolks into the white chocolate quickly while it’s still warm so they incorporate smoothly without cooking.
- Consume within 24 hours since the mousse contains raw eggs.
Variations
- Use dark chocolate for the shells and dark chocolate for the mousse for a double-dark version.
- Skip the food coloring and garnish each flavor with a small mint leaf, cocoa powder, or a curl of orange zest to identify them.
- Replace the liqueurs with espresso, vanilla, and raspberry extract for an alcohol-free version.
Ingredients
Directions
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.
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