Chocolate liqueur shells

MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Chocolate Liqueur Shells
  Categories: Candies, Chocolate
       Yield: 12 servings
  
       3 oz Each of semi-sweet or
            -bittersweet, milk and white
            Chocolate, melted in
            -separate bowls
 
 MMMMM---------------------------MOUSSE--------------------------------
       3 oz White chocolate, chopped
       2    Eggs, separated
       1 tb Each of Tia Maria, creme de
            -menthe or:
            Cointreau food coloring if
            -desired
  
   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
  
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