Chocolate Liqueur Shells

Chocolate Cases

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

Melt each chocolate in a different bowl. 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. (The chocolate
cases can be made ahead of time and stored in a cool, dry place.)


Mousse

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

Slowly melt white chocolate. Remove from heat; quickly beat in egg yolks.
Set aside. 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. 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 for 2
hours.

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