Chocolate Liqueur Shells
Chocolate Cases
3 ounces semisweet or bittersweet chocolate 3 ounces milk chocolate 3 ounces 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 ounces white chocolate, chopped 2 eggs, separated 1 tablespoon Tia Maria or similar coffee liqueur
1 tablespoon creme de menthe 1 tablespoon 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.
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