Chocolate Liqueur Shells

Ingredients

Chocolate Cases

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

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

Instructions

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.)

Mousse

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.