Place a film of water in the bottom of a saucepan to prevent the whipping cream from burning when heated. Add the 3/4 cup whipping cream. Heat until the whipping cream is scalded. Combine the chocolate chips, eggs, coffee and liqueur in a blender container. Add the scalded whipping cream. Blend the mixture for 2 minutes. Pour into the mousse cups. Chill, covered with plastic wrap, for 6 hours. Spoon the whipped cream on the top of each before serving.