| 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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