1. In a bain-marie, melt the chocolate with the butter, liqueur, and 2 tablespoons of cream. Let it cool down outside of the heat.

2. With an electric mixer, whip the egg whites with sugar. Set aside.

3. In another bowl, whip the rest of the cream until stiff. Add the egg yolks one by one to the chocolate.

4. With a spatula, fold in the egg whites. Then fold in the whipped cream.

5. Divide into glasses and refrigerate for 2 hours.

Serve with a wafer.