Chocolate Liqueur Shells

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.