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Chocolate Liqueur Shells

Author/Submitted by:
Servings: 12
Categories: Candies / Chocolate / Desserts

Ingredients:
3  ounces  Each of semi-sweet or, bittersweet, milk an
    Chocolate, melted in
    bowls
    -----MOUSSE-----
3  ounces  White chocolate, chopped
2    Eggs, separated
1  tablespoon  Each of Tia Maria, creme de
    or:
    Cointreau food coloring if, desired

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. Makes 12 candies. Source: Gifts From The Pantry By Annette Grimsdale


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