Briefly beat the eggs with the sugar in a slightly larger pot in a separate water bath with the hand mixer, then remove from the bath and stir well until foamy.
Soak the gelatine in cold water. Warm the eggnog and dissolve the gelatin in it. Now stir the chocolate into the egg mixture with a whisk and work in the egg liqueur. Finally, whip the cream until stiff and fold in carefully. Put everything in a suitable bowl and cover it with cling film and put it in the fridge overnight.
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