Soak the gelatine. Heat the milk. Cut marzipan into pieces, stir with the milk.
Squeeze the gelatine and let it melt. Stir the egg yolks and liqueur into the slightly cooled cream. Whip the cream until semi-stiff and fold into the slightly gelatinized cream.
Chill until the mousse is firm. Cut out dumplings and arrange on plates.
Serve with chocolate sauce.
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