Instructions: Line an 8-by-8-by-2 inch pan with plastic wrap, extending plastic wrap over edges of pan; set aside.

In a heavy medium saucepan, melt chopped chocolate over very low heat, stirring constantly until chocolate begins to melt. Remove from heat; stir until smooth.

In a chilled mixing bowl, combine whipping cream and 1 tablespoon of the liqueur. Beat with an electric mixer on low speed until soft peaks form (tips curl). Cover; refrigerate up to 2 hours.

In a heavy small saucepan, stir together yolks, sugar and remaining liqueur or milk. Cook over medium-low heat until thick (about 8 minutes), stirring frequently with a wire whisk. Remove from heat; pour into a medium bowl. Add melted chocolate, 2 tablespoons at a time, to hot yolk mixture, beating on medium speed until combined. Add 1/2 cup whipped cream mixture; beat on low speed until smooth. Fold in remaining whipped cream. Spoon evenly into prepared pan. Cover; freeze about 4 hours or until firm.

Line a baking sheet with waxed paper. Invert frozen chocolate mixture onto baking sheet. Remove plastic. Using 1-, 2-, and 3 inch star-shape cookie cutters, cut shapes from chocolate, dipping cutters into warm water between cuts. Cover; return shapes to freezer until serving time. To serve, if desired, drizzle plates with melted chocolate. Place frozen cutouts on chocolate drizzles and, if desired, sprinkle with white chocolate shavings.

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