Place the wafers in the food processor or blender and process by turning on and off until they are finely crushed.
Combine the biscuit crumbs and butter in a medium bowl and mix well. Press firmly so that everything adheres to the bottom and up to a height of 2.5 cm on the sides of a 22.5 cm mold with removable sides.
Melt the chocolate on top of a bain-marie over hot water but not boiling, and then cool.
Cool well a large fountain and beaters. Pour the double cream in the bowl, also cold and, with the electric mixer at high speed, beat until it mounts and makes a soft spout. To test when it is ready, lift the cream whippers: it should have defined peaks but tend to fall off. Refrigerate.
Melt the sugar with the water in a small pot and bring to a boil over medium-high heat. Boil for 1 minute. Place this syrup in a glass measuring cup the size of 25 cl.
Put the yolks in a large, deep and heat-proof dish and add by whisking the syrup. Place the source in a large pot of hot water but not boiling and continue beating until it makes a soft peak. To test, raise the beater: the mixture should have defined peaks but tend to fall. Remove from the fire.
Beat the mixture until it cools and add the melted chocolate and liquor. Add 12 cl of whipped cream to the chocolate mixture and stir.
With a rubber spatula, gently add the rest of the whipped cream, putting the spatula to the bottom of the dish, and causing it to rub on the sides, and then fold the mixture that has been picked up so that it is on top of the mixture. Repeat until the chocolate mixture has been uniformly incorporated.
Pour into the prepared shell. Refrigerate until firm, about 3 hours or from one day to the next. To serve, remove the side of the mold.
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