Marian Burros's Chocolate Mousse

• 8 egg yolks
• 3 ounces superfine sugar
• 3 or 4 ounces Sabra liqueur
• 1 pound semisweet chocolate
• 1 quart heavy cream

1. Beat the yolks and sugar together until light.
2. Mix in liqueur.
3. Meanwhile melt chocolate over hot water and whip the cream.
4. Mix a little of cream into yolk mixture.
5. Then mix in the chocolate until it is smooth.
6. Fold in whipped cream and spoon into individual serving dishes.
7. Chill.

egg yolks, sugar, liqueur, chocolate, heavy cream

Taken from cooking.nytimes.com/recipes/6698 (may not work)