| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Candies, Chocolate | 12 | Servings | |
INGREDIENTS
| 3 | oz | Each of semi-sweet or bittersweet, milk and white |
| Chocolate, melted in separate bowls | ||
| 3 | oz | White chocolate, chopped |
| 2 | Eggs, separated | |
| 1 | tb | Each of Tia Maria, creme de menthe or: |
| Cointreau food coloring if desired |
INSTRUCTIONS
MOUSSE 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. Source: Gifts From The Pantry By Annette Grimsdale From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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