Instructions: Melt cocoa, chocolate and 1/4 cup water together in double boiler.

Dissolve sugar in remaining water in a small, heavy-bottomed saucepan, bring to boil, and boil without stirring until temperature reaches soft ball stage

(240 degrees on candy thermometer). While sugar is boiling, whisk egg whites until stiff. Pour hot sugar syrup in steady stream over whites, while continuing to whisk. Keep whisking until mixture is thick and cool, about 10 minutes. Fold chocolate into the whites using a large metal spoon, and then fold in Grand Marnier or rum and whipped cream. Spoon into 4 ramekins, each with a baking parchment collar extending 1 1/2 inches above the top of the ramekin. Freeze at least 3 hours, until mousses are firm. (Note: Mousses can be kept frozen up to 2 weeks if completely wrapped.) Before serving, remove ramekins from freezer and leave in the refrigerator to soften for about 1 1/2 hours. Peel away paper collars and decorate souffles with chocolate curls.

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