Chocolate Liqueur Shells
Yield
12 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
semi-sweet chocolate
or bittersweet, milk and white, each, melted, null, null |
|
| Mousse | |||
| 3 | ounces |
white chocolate
chopped |
|
| 2 | large |
eggs
separated |
|
| 1 | tablespoon |
creme de cocoa
menthe, or cointreau |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
semi-sweet chocolate
or bittersweet, milk and white, each, melted, null, null |
|
| Mousse | |||
| 86.7 | ml/g |
white chocolate
chopped |
|
| 2 | large |
eggs
separated |
|
| 15 | ml |
creme de cocoa
menthe, or cointreau |
* |
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.
