Chocolate Mousse Filling

4 large eggs
1/3 cup sugar
12 ounces semi-sweet or bittersweet chocolate (good quality)
1 1/2 cups whipping cream
1/4 cup Irish Cream Liqueur (such as Bailey's)

1. Whisk the eggs and sugar together in a metal bowl and set it over a pan of simmering water. Whisk the mixture until it reaches a temperature of 160 degrees (use an instant read or candy thermometer), it should take approx. 5 minutes. Whisk the entire time, being careful not to have your eggs scramble.

2. Remove bowl from the pan of simmering water and place on your mixer and beat with the whisk  attachment at medium-high speed until it is cool to your touch (on the outside of the bowl) and very thick. This should take approx. 10 minutes.

3. While beating the egg/sugar mixture, melt your chocolate and cool to lukewarm.

4. In a separate bowl combine the whipping cream and liqueur together and beat until stiff peaks form.

5. Pour the melted chocolate over the egg/sugar mixture and fold in until blended. Then fold in the whipped cream mixture. You can add a small amount of the cream mixture and blend it in (this will lighten up the mixture a bit) and then fold in the remaining until almost no streaks of white remain.

6. Place in a bowl, cover with saran wrap and chill till set, overnight.

7. Once set, it can be spread over a cake layer to be used as a filling.