18 oz semisweet chocolate
2 cups very cold heavy cream
2 TBSP powdered sugar
2 TBSP Creme de Cacao
1 TBSP vanilla
Melt the chocolate over hot water or very slowly under low heat, stirring constantly.
While the chocolate cools, whip the cream on high until it forms medium-stiff peaks. Do not overbeat.
Separate 4 of the eggs and set the whites aside.
In a bowl, mix those 4 yolks with the 2 remaining whole eggs. Beat until eggs are thick and bright yellow, about 5 minutes.
Put the 4 egg whites that you set aside in a bowl and whisk until the whites start to stiffen.
Sprinkle the powdered sugar into the egg whites and beat until you have firm peaks.
Working quickly, add the cooled melted chocolate and a scoop of the whipped cream to the egg yolks. Stir until smooth, then add the remaining cream.
When it is fully blended, add the liqueur and vanilla.
Then fold in the whites until just blended.
Pour mousse into small individual serving dishes.
Chill at least 4 hours or overnight
Optional - Top with sliced fresh strawberries or other berries and more whipped cream