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