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Cooked by: Chef / Last Modified: 7/4/2008 / Number of Servings: 12 |
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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.
| Ingredients:
3 Ounce(s) Semi-sweet Chocolate, melted
3 Ounce(s) Milk Chocolate, melted
3 Ounce(s) Whites Chocolate, melted
3 Ounce(s) White chocolate, chopped
2 Eggs, separated
1 Tablespoon(s) Tia Maria, creme de menthe |
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