Break the chocolate is placed in a bowl and melt for 1 and 1/2 minutes at 600 W, without being capped. Stir once or twice. In a glass bowl put the eggs, water and liqueur, broken well and kept for 3 minutes at 180 Deut. Mix several times. The two mixtures were stirred. The cream is stirred in the snow, collected less garnishing and added in portions to the chocolate mixture. Musat garnished with cream and grated chocolate.