Preparation:
Sprinkle gelatin over 1/4 cup strawberry liqueur. Heat over low heat until
gelatin is dissolved. Stir in remaining 2 tablespoons liqueur; set aside.
Beat egg yolks until lemon-colored and thick. Beat in gelatin mixture and
powdered sugar; set aside. Whip cream until stiff. Fold in Triple Sec and
egg
yolk mixture until smooth and just blended. Place a whole strawberry in
bottom of each chilled chocolate cup. Spoon in cream filling. Garnish with
strawberries and mint leaves. Chill until ready to serve.
1 pound chocolate wafers
12 foil muffin baking liners
On High setting, melt chocolate 1/2 pound at a time in the microwave. Stir
every 30 seconds until melted. Spoon about 2 tablespoons of melted chocolate
into foil liner. Swirl around to coat entire surface of liner. Repeat
process
until all the cups are made. Chill until firm, about 10 minutes.Carefully
remove foil liners from chocolate cups. Chill cups until ready to fill.
NOTE: Chocolate may also melted on top of a double boiler.
*1 package (12 oz.) semi-sweet chocolate pieces, 1-1/2 oz. paraffin and 1
tablespoon butter or margarine may be substituted for the chocolate wafers. |
