How To make Chocolate Liqueur Shells
3 oz Each of semi-sweet or
-bittersweet, milk and white Chocolate, melted in -separate bowls
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
How To make Chocolate Liqueur Shells's Videos
Liquor chocolate | Home Made Liquor chocolate |Rum Liqueur Chocolates
Hello All,
Taste Buddy presents Liquor Chocolate
Ingredients:
Compound Dark Chocolate- 200 gm
Rum 3 TBSP
Sugar - 1 Cup
Butter 1/4 Cup
Process
1. Melt the chocolate after grating it.
2. Take mold put chocolate on the side and keep in the fridge for 10 min.
3. Take butter, sugar mix it. Add rum and beat till it comes creamy.
4. Por the mixture in mold. then the top of it is covered with chocolate. Freeze for an hour.
Liquor chocolate is ready.
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Anna Makes Fancy Chocolate Mousse Cups!
Chocolate Mousse Cups are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe (Makes 8 to 10 individual desserts_
Ingredients
White Chocolate Mousse (Makes about 3 cups)
8 oz (225 g) chopped white chocolate
2 Tbsp (30 g) unsalted butter
1 ¼ (310 ml) cups milk
3 large egg yolks
3 Tbsp (37 g) sugar
2 Tbsp (15 g) cornstarch
2 tsp (3 g) gelatin powder, softened in 3 Tbsp (45 ml) cold water
1 cup (250 ml) whipping cream
Chocolate Cups
8-10 mini balloons
4 oz (110 g) bittersweet chocolate, chopped
1 recipe white chocolate mousse, chilled
raspberries or chocolate shavings, for garnish
Directions
1. For the white chocolate mousse, place the white chocolate and butter in a medium bowl, with a strainer placed over it. Heat the milk to just below a simmer. In a separate bowl, whisk the yolks, sugar and cornstarch together. Whisk the hot milk into the egg mixture gradually, whisking while adding. Return this to the pot and continue to whisk over medium heat until glossy and thickened, about 4 minutes then stir in the softened gelatin. Pour this through the strainer and stir until the chocolate and butter has melted. Cool the chocolate mixture to room temperature.
2. Whip the cream until it holds a soft peak and fold this into the chocolate mixture. Chill the mousse until set slightly but still soft, about 90 minutes.
3. For the chocolate cups, inflate and tie the mini balloons. Give them a little wipe with a damp cloth and allow them to dry. Have ready a parchment-lined baking tray.
4. Melt the chocolate in a metal bowl, placed over a pot of barely simmering water, stirring gently until melted. Remove the chocolate from the heat.
5. Dip the balloons halfway into the chocolate on a angle, and lift and rotate as dipping repeatedly, creating a tulip shape. Shake off excess chocolate and place each balloon onto the parchment-lined tray. Chill the balloons until the chocolate has set.
6. Use a pin to gently pop the balloon and let the air out slowly. Lift the balloon out of the cup and discard. Pipe the white chocolate mousse into the cups and top with raspberries or chocolate shavings. Chill until ready to serve.
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