In a medium bowl, whip cream until soft peaks form. Cover and refrigerate until
In a large heatproof bowl, set over a pan of barely simmering water, whisk together
egg yolks and sugar until yolks are warm to the touch and sugar is blended. Cool
slightly. Whisk in cocoa until smooth.
Whisk in chocolate liqueur, then with a rubber spatula, fold whipped cream.
Spoon into 5 or 6 glass goblets or dishes of your choice.
Cover and refrigerate for 2 to 3 hours.
To serve, garnish with whipped cream and chocolate.