Chocolate Liqueur Shells
 
chocolate cases 
 
3 oz.  semisweet or bittersweet chocolate
3 oz.  milk chocolate
3 oz.  white chocolate
 
melt each chocolate in a different bowl. 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. (the chocolate 
cases can be made ahead of time and stored in a cool, dry place.) 
 
 
mousse 
 
3 oz.  white chocolate, chopped
2   eggs, separated
1 Tbsp  tia maria or similar coffee liqueur
1 Tbsp  creme de menthe
1 Tbsp  cointreau
  food coloring, if desired
 
slowly melt white chocolate. remove from heat; quickly beat in egg yolks. 
set aside. in a separate bowl, beat egg whites until stiff. divide egg 
yolk mixture 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 for 2 
hours. 
 
-- 
(ID: 9291) Mirror: rec.food.recipes: Sat, Jan 3, 2004


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