1 1/2 lbs. sweet chocolate
6 lg. eggs, separated
3 tbsp. water
1/4 c. sweet liqueur (Amaretto or Kulhua)
2 c. heavy cream
6 tbsp. sugar

Cut chocolate into 1/2 inch pieces and place in saucepan. Set the saucepan in hot, almost boiling, water and cover. Let melt. Put the yolks in a heavy saucepan and add the water. Place the saucepan over very low heat while beating vigorously and constantly with a wire whisk (takes at least 15 minutes). When yolks start to thicken, add the liqueur, beating constantly. Cook until sauce is the consistency of hollandaise. Remove from heat.

Add melted chocolate to sauce and fold in. Beat cream until stiff, adding 2 tablespoons of sugar. Fold into chocolate mixture. Beat egg whites until soft peaks form. Beat in remaining sugar and beat until stiff. Fold into mousse. Chill a couple of hours.