Ok, I don't make many desserts, but the ones I do make are Michelin star quality. Here we go:

Mousse:
6oz Semisweet chocolate, chopped (or Dark; I use Leonidas)
3/4 C Heavy whipping cream, room temperature (38% fat or higher)
2 large Egg yolks (save whites for something else)
2 tsp Mozart Chocolate Liquer (or Tia Maria, or Kaluha)
1/3 C Chilled whipping cream
1 Tbsp Sugar
1/2 tsp Vanilla extract (the pure kind)

Topping:
1/2 C Chilled whipping cream
2 tsp Sugar
2 tsp Mozart Chocolate Liquer (or Tia Maria, or Kaluha)

To make the Mousse:

Add chocolate and 3/4C cream to top of double boiler. Melt together, stirring constantly. (Yes, this step is a bit different than making Ganache). Pour into a blender bowl and add Mozart. Temper egg yolks and add to bowl. Blend together. Set aside to cool before beginning next step.

In a medium-sized bowl, beat 1/3C cream, sugar, and vanilla to stiff peaks (by hand preferably).

Fold into cooled chocolate mixture. Spoon into wineglasses and chill until firm (3 hours).

To make topping:

Beat 1/2C cream, sugar, and Mozart in medium bowl to soft peaks. Top Mousse.