Chocolate Mousse Bombe

Directions

1. 1
   Mix melted chocolate, 1 whole egg and 2 egg yolks until well blended.
2. 2
   Blend in liqueur.
3. 3
   Beat 2 egg whites with electric mixer on medium speed until foamy.
4. 4
   Add 3 Tbsp.
5. 5
   of the icing sugar; beat until stiff shiny peaks form.
6. 6
   Fold whipped cream into egg whites.
7. 7
   Carefully fold chocolate mixture into egg white mixture.
8. 8
   Pour into plastic wrap-lined 4-cup mixing bowl.
9. 9
   Refrigerate at least 3 hours or until set.
10. 10
    Unmold onto serving plate.
11. 11
    Remove plastic wrap.
12. 12
    Decorate with chocolate curls and remaining 2 Tbsp.
13. 13
    icing sugar.