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Chocolate Liqueur Shells

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Recipe

 

Yield

12 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 ounces semi-sweet chocolate
or bittersweet, milk and white, each, melted, null, null
Camera
Mousse
3 ounces white chocolate
chopped
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2 large eggs
separated
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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
Camera
Mousse
86.7 ml/g white chocolate
chopped
Camera
2 large eggs
separated
Camera
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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 19g (0.7 oz)
Amount per Serving
Calories 6557% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 17mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 1% Vitamin C 0%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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