Recipe - Chocolate Liqueur Shells

3 ounce Each of semisweet or
bittersweet, milk and white
Chocolate, melted in
separate bowls

MOUSSE
3 ounce White chocolate, chopped
2 Eggs, separated
1 tablespoon Each of 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 time and
stored in a cool, dry place.

Makes 12 candies.

Source: Gifts From The Pantry By Annette Grimsdale

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini