Place eight  4-ounce ramekins* in a shallow baking dish. Set aside.

Place the cream in a medium saucepan. Cook over medium heat until the cream begins to simmer.

Remove from heat. Add the chocolate. Stir until the chocolate has melted and the mixture is smooth.

In a large bowl, whisk the sugar, egg yolks, and liqueur until thickened and lighter in color.

Slowly whisk in about 1/3 of the chocolate/cream mixture. Add the remaining chocolate/cream while stirring constantly. Stir until well-combined and smooth.

Pour the mixture through a fine mesh sieve.

Divide the mixture evenly among the ramekins.

Pour enough hot water into the baking pan to reach 1 inch up the outsides of the ramekins.

Carefully place the pan in the oven. Bake 25 to 30 minutes, or until the centers are almost set.

Carefully remove the ramekins from the pan** and place on a cooling rack to cool for an hour.

Cover with plastic wrap and chill for at least 1 hour and up to 2 days. Serve chilled or at room temperature.

Garnish, if desired, with sweetened whipped cream and any other toppings you'd like to add.