Melt the chopped chocolate and butter http://www.lindt.com/ca/swf/eng/connaisseurs/recettes/what is tempering/.
Add the hot water and orange liqueur to the chocolate and stir to form a smooth paste. Set aside.
In a separate bowl, whip the cream until just barely firm. Set it aside in the refrigerator.
In a separate bowl, whip the egg yolks and sugar.
Add the chocolate to the egg yolks and stir until combined.
Carefully fold in the whipped cream.
Pour in bowl or individual serving cups, cover with plastic wrap, and refrigerate a minimum 6 hours or overnight.
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