Chocolate cream

Break chocolate into pieces above heat-resistant small bowl. Bowl in pan with boiling water (bottom of bowl should not touch that of pan). Melt chocolate slowly, stirring occasionally. Bring the cream to the boil in the saucepan. Put the fire low. Split the eggs. Dooier (protein is not used) with stirring hot cream in bowl. Pour the yolk mixture into the saucepan and stir in a whipped cream with a wooden spoon. Mix gently with stirring, until cream starts to bind (mixture 'hangs' then on convex side of spoon, a drawn stripe remains visible). Pan immediately from fire. Melted chocolate by cream mixture. Stir in icing sugar and liqueur. Give chocolate mixture into coffee cups and allow to cool. Covered in a refrigerator.

Take a cup of chocolate cream from a refrigerator at least half an hour before serving. Put in chocolate sticks.