Grate the block chocolate and whip the cream until stiff. Then beat the eggs until foamy and gradually add the sugar by the spoonful.
Stir until the sugar is completely dissolved! Stir in the liqueur and soak the gelatin according to package directions, dissolve and stir into the mixture.
Only when the mixture starts to gelatinize, carefully fold in the cream. Fill a bowl halfway with cream and sprinkle some of the grated block chocolate on top, wait briefly, add a second layer of cream. Refrigerate and, just before serving, add more grated block chocolate on top of the cream.