Inside the room temperature Grind biscuits with cocoa (or chocolate) into fine crumbs. Add the melted butter and stir. Put in a detachable form, covered with baking paper, compacted without a side. To heat the spirit to 180C and bake the base for 10 minutes. Cool. Chocolate melt in a water bath or in the micro at a very low capacity. Whip the cream in a solid foam. Cheese room temperature, whisk powdered sugar, add the liqueur, mix well. Enter whipped cream and melted chocolate, stir with a mixer on low speed Jo connection. Long whip - when added to cream all the other ingredients, they become unstable. Spread the filling on the base to try to flatten and put into the refrigerator for 4 hours or preferably overnight. To get to the top sprinkle through a sieve cocoa.