*  Exported from  MasterCook  *
 
                          Chocolate Liqueur Shells
 
 Recipe By     : Dave Burnside
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      oz            Each of semi-sweet or bittersweet, milk an
                         Chocolate, melted in separate bowls
                         MOUSSE
    3      oz            White chocolate, chopped
    2                    Eggs, separated
    1      tb            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 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 tim
 e and stored in a cool, dry place.
 
   Makes 12 candies.
 
   Source: Gifts From The Pantry By Annette Grimsdale
 
                    
 
 
 
 
 
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