Preparation

Chill 1½ cups whipping cream in the refrigerator, reserving the remaining ¼ cup.  Chill all mixing bowls and beaters in freezer.

In a double boiler, combine the chocolate, coffee, Liqueur and butter, over barely simmering water.
Stir until 95% melted, there should be a couple of chunks remaining.
Cool, stirring occasionally, until just above body temperature.

Pour the other ¼ cup whipping cream into a larger metal measuring cup or a small pan.  Sprinkle the gelatin over the cream.   Allow the gelatin to “bloom”, about 10 minutes.  

After 10 minutes, carefully heat over a very low gas flame, gently stirring a bit, until dissolved.  Do Not allow to Boil!  This will damage the gelatin.
Slowly stir the mixture into the cooled chocolate until incorporated and set aside.

In the chilled mixing bowl, beat the whipping cream to medium-high peaks.
Gently stir ¼ of the cream into the chocolate mixture.  Then fold in the remaining cream in 2 doses, there may be streaks of cream with chocolate, it’s ok.  Do not overwork the mousse.

Spoon into serving glasses and chill for 1 hour.  Serve with fresh berries or orange segments