Roughly chop the chocolate and couverture separately. Melt in a hot water bath.
Whip the cream. Beat the eggs until frothy. Gradually stir in the liqueur, half of the chocolate and half of the couverture. Fold in the cream. Pour the mousse into bowls.
Spread the rest of the chocolate and couverture on a board, chill. Plan off rolls with a spatula. Decorate the mousse with it.
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