2/3 c. chocolate or coffee-flavored liqueur or cold, strong coffee
1/2 c. cold water
2 envelopes unflavored gelatin
16 oz. semi sweet chocolate pieces
3 eggs, separated
1/4 c. sugar
2 c. whipping cream
Whipped cream for garnish (optional)
Chocolate shavings for garnish (optional)

In a 2-quart glass measure or casserole, sprinkle gelatin over the liqueur and cold water and let stand for 1 minute. Cook on high, uncovered for 2 to 3 minutes or until liquid is hot but not boiling. Stir until gelatin is completely dissolved.

Add chocolate; stir until melted and smooth. Whisk in egg yolks one at a time. Cool to room temperature. In a 1-quart glass measure or bowl, beat egg whites until soft peaks form; gradually add sugar and beat until stiff glossy peaks form. Fold the whites into the cooled chocolate mixture.

In a 2-quart glass measure, whip cream until stiff. Fold into chocolate mixture. Pour mousse mixture into a lightly oiled 9 inch springform pan. Cover with plastic wrap or waxed paper. Chill for 4 hours or overnight, until firm.