Candy Recipes

Chocolate Liqueur Shells

No Photo


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


Chocolate Cases

  1. 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.)


  1. Slowly melt white chocolate. Remove from heat; quickly beat in egg yolks. Set aside.
  2. 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.
  3. Add a drop or two of green food coloring to bowl containing creme de menthe, if desired.
  4. A drop or two of yellow coloring can be added to Cointreau mixture.
  5. Gently fold a third of the egg whites into each of the bowls. Spoon into chocolate shells.
  6. Refrigerate for 2 hours.

Follow Us

God's Rainbow - Noahic Covenant