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Gently melt the chocolate in the heavy cream in a double boiler or a bowl set over hot, but not boiling water. Remove from heat and let cool to room temperature. Fold in the Mascarpone cheese and then very gently stir in the liqueur, if using.
Transfer to small cups or molds, cover, and refrigerate for at least an hour. Serve with whipped cream, a little drizzle of chocolate syrup, and and orange peel curl, if desired.
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