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Step 1

Microwave chocolate and 1 cup cream in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If morsels retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature.

Step 2

Beat remaining 1 cup cream and powdered sugar in chilled medium mixer bowl until stiff peaks form. Carefully fold whipped cream into chocolate mixture until blended. Fold in liqueur. Fill a gallon-size plastic resealable bag with mousse; seal. Cut 1/2-inch from corner of bag. Squeeze bag to pipe into 2-ounce plastic bowls or cups. *

Step 3

Refrigerate for 1 hour or until firm. Garnish each with a fresh raspberry or mint leaf.