Ingredients
3 oz each of semi-sweet or bittersweet,, milk and whit
1 chocolate, melted in separate bowls
MOUSSE
3 oz white chocolate, chopped
2 eggs, separated
1 tbsp each of tia maria, creme de menthe, or:
1 cointreau food coloring if desired
Directions
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
Servings: 12 servings
Chocolate Liqueur Shells Recipe brought to you by Recipe Ideas
Categories: Beverages; Chocolate; Dessert
The History of Recipes
Written recipes as a concept can be observed far back into antiquity, in truth as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, sadly, these ancient cook books were just primitive pictorial recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to food historians is a series of stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. Continuing our culinary historical journey, we find a couple of interesting cookery books published in the 1300s : a book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the curry that we all know today, but rather accounts of the types of meals served to the rich and powerful of that period. Over the succeeding few hundred years, the powerful and wealthy houses tried to serve the most extravagent banquests, and consequentially chefs and their collection of recipes could command a high salary. However, it wasn`t until the 19th century that fine cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. The TV revolution gave us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Chocolate Liqueur Shells recipe.
