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
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.