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Chocolate Liqueur Shells


Chocolate Cases

  • 3 ounces semisweet or bittersweet chocolate
  • 3 ounces milk chocolate
  • 3 ounces white chocolate


  • 3 ounces white chocolate, chopped
  • 2 eggs, separated
  • 1 tablespoon Tia Maria
  • 1 tablespoon creme de menthe
  • 1 tablespoon Cointreau
  • Food coloring, if desired


  1. Chocolate Cases: Melt each chocolate in a different bowl.
  2. With a spoon, smear melted chocolate evenly over inside of 12 paper cups. Turn cups upside down on a plate.
  3. Refrigerate until set.
  4. Gently peel off the paper. (The chocolate cases can be made ahead of time and stored in a cool, dry place.)
  5. Mousse: Slowly melt white chocolate. Remove from heat; quickly beat in egg yolks. Set aside.
  6. 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.
  7. Add a drop or two of green food coloring to bowl containing creme de menthe, if desired.
  8. A drop or two of yellow coloring can be added to Cointreau mixture.
  9. Gently fold a third of the egg whites into each of the bowls. Spoon into chocolate shells.
  10. Refrigerate for 2 hours.

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