18 oz. semi sweet chocolate
6 eggs
2 tbsp. creme de cacao
2 c. heavy cream, well chilled
2 tbsp. confectioners' sugar
1 tbsp. vanilla extract

1. Melt the chocolate over hot water. Let it cool until only warm.

2. While the chocolate cools, whip the cream until it forms medium stiff peaks. Do not overbeat or the mousse will lose some of its smooth light texture.

3. Separate 4 of the eggs and set the whites aside. Combine the yolks with the two remaining whole eggs in the bowl of an electric mixer. Beat until eggs are thick and lemon colored, around 5 minutes. While the yolks are beating, place the 4 egg whites in a clean copper or stainless bowl and whisk, preferably by hand, until the whites start to stiffen. Sprinkle on the confectioners' sugar and beat until you have firm peaks.

4. Working quickly, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. Stir until smooth, then add remaining cream. When it is fully incorporated, add the liqueur and vanilla, then fold in the whites until just blended.

5. This mousse can be poured into small individual serving dishes or into 1 larger dessert dish or into a 10" springform pan with a cookie crumb crust. Chill at least 4 hours before serving. (Chilling overnight intensifies the flavor.) The mousse may be frozen for up to 2 weeks. Remove from the freezer and let sit in the refrigerator overnight before decorating. Pipe whipped cream on top. Serves 12 to 15.