Combine sugar and water. Microwave a couple of minutes on high till sugar is dissolved. Stir well. Set aside and allow mixture to cool down while you whip the cream.

Whip cream until it reaches soft peak stage. Fold in the cocoa.

Mix the 2 liqueurs together and divide in half. Half will go in the egg yolk mixture and the other half is for drizzling over the top just before serving. Note: if you are making this way ahead of time you may want to only pour the half amount you will be using immediately. Then you can mix up the remainder just before you serve it.

Beat the egg yolks with a mixer til they are well mixed. Add the syrup slowly while still beating. Add the liqueurs mixture while beating.

Fold the egg mixture into the whipped cream gently til evenly blended.

Divide evenly among 4 serving dishes. Cover and freeze for at least 2 hours or upto 3 months.

Garnish with chocolate shavings, fruit and remaining liqueur just before serving.