Strawberry-Chocolate Mousse Parfait

In a bowl, toss strawberries and liqueur; cover and refrigerate.

To make chocolate mousse: In a small saucepan, mix water with 2 tablespoons of the sugar. Bring to boil; reduce heat and simmer 1 minute. Place chocolate pieces in container of electric blender. Immediately add hot sugar mixture. Blend until chocolate is melted and smooth.

In medium bowl, whip 3/4 cup of the cream to form stiff peaks. With rubber spatula, fold chocolate into cream to blend thoroughly. Cover and refrigerate until firm, at least 2 hours or up to 3 days.

Just before serving, whip the remaining cream to form soft peaks. Beat in the remaining sugar and the vanilla.

In 10- to 12-ounce stemmed wine glasses or in dessert bowls, layer mousse, whipped cream and strawberries, dividing equally. Garnish with mint sprigs.

Chocolate Bowls: To make larger, curving shapes that resemble free-form bowls, cut a piece of parchment paper or bubble wrap about 5-by-5 inches square or larger. Using a small offset spatula or the back of a spoon, spread 1-2 tablespoons of melted coating onto the square to within a quarter-inch of the edges.

The chocolate should be less than 1/8-inch thick. Carefully pick up the square at opposite corners and lower it into a small bowl, custard cup or wide goblet -- chocolate side up -- so the middle sinks somewhat and the outer edges slant upward. The paper or plastic will curve toward the center in wavy folds, making a free-form shape. Set the container and its chocolate-coated paper in the freezer for 1-2 minutes to harden.

When set, lift the paper from the bowl and carefully peel the paper or bubble wrap off the chocolate shell.