1 | Melt semi-sweet chocolate in stainless steel bowl set over pan of simmering water or in the top half of a double boiler. Add egg yolks and beat for 3 minutes. Remove from heat and add liqueur. Cool. |
2 | Whip cream with sugar and vanilla extract until soft peaks form. Refrigerate cream for 10 minutes. |
3 | Separately, beat egg whites until they form firm peaks. |
4 | Fold 2/3 of the chilled whipped cream into the chocolate mixture, reserving the rest for garnish. Carefully fold in egg whites. Spoon into stemmed glasses or dessert dishes and chill 4-6 hours. |
5 | Garnish with remaining whipped cream and mint. |