Step by step method

1. Place chocolate in a heatproof bowl over a saucepan of simmering water.
2. Leave the chocolate until soft and stir until melted.
3. Add Stork Bake margarine and stir until melted.
4. Cool for a few minutes. Add beaten eggs and your liqeur of choice and stir.
5. Using electric mixer or whisk, beat egg whites in a bowl until soft peaks form, adding sugar gradually.
6. Whisk 1/3 of egg whites into the chocolate mixture to loosen it and then fold in the remainder with a spatula.
7. Whip cream and fold into mousse, pour into glasses or into a glass bowl, cover and refrigerate for at least 4 hours.Â
8. Decorate with whipped cream and chocolate curls.