Chocolate liqueur shells

Yield: 12 servings

Measure Ingredient
3 ounces Each of semi-sweet or bittersweet, milk and white
3 ounces White chocolate, chopped
2 \N Eggs, separated
1 tablespoon Each of Tia Maria, creme de
\N \N Chocolate, melted in separate bowls menthe or:
\N \N 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.


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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