In a large bowl with electric mixer beat the eggs and egg yolks. Add the sugar and beat until light and fluffy.

In a separate bowl, whip the cream until stiff. Fold whip cream and liqueur into the egg mixture.

Prepare 8 individual souffle dishes (or 3 1/2 inch ramekins): cut strips of wax paper about 2 1/2 inches wide. Wrap around the souffle dish so that it comes about 1 1/2 inches above the top. Tape in place.

Pour the souffle mixture into each dish so it comes near the top of the waxed paper.

Freeze for at least 4 hours or overnight. Remove the wax paper to serve. Top with a dusting of cocoa or chocolate shavings.