Place chocolate and butter in a medium bowl. Set the bowl over a pan of simmering water stirring occasionally until melted. Once melted, remove from heat and set aside to cool.

Combine the yolks, sugar, liqueur of choice and vanilla extract in the bowl of an electric mixer, or a medium sized bowl. Place the bowl over a pot of simmering water and whisk until very warm and thickened. Once thickened, remove from heat, place in electric mixer and whip until cold and very thick. If you don’t have an electric mixer, just bust out a whip and give it some arm action. Set aside.

In a bowl of an electric mixer or using a hand mixer or hand whip, beat 1 cup of heavy cream until it holds stiff peaks. Set aside. Working quickly, add the melted chocolate to the thickened yolk mixture and fold thoroughly. Add the heavy cream to the yolk/chocolate mixture and fold quickly, but gently until no white streaks remain. Place in the freezer to chill for 15-20 minutes.

While the mousse is chilling, make the chocolate cups.

Set aside 6 silicone cupcake liners. Place chocolate in a small bowl. Set the bowl over a pan of simmering water. Stir occasionally until melted.

Spoon 2 heaping tablespoons of melted chocolate inside each silicone cup and swirl it around to coat the cups completely. Place the cups in the freezer, on top of a flat surface to chill for about 15 minutes.

Once completely chilled, gently remove the chilled chocolate from the silicone cups and set aside to fill.

Pipe or spoon chocolate mousse inside chocolate cups. Pile that situation high. Top with sprinkles and either chill until ready to eat, or go in on those bad boys right away.