Cook sugar with water for about 10 minutes, until syrupy. Let cool for 10 minutes. In the mixer, beat egg yolks for4 minutes. While beating, add the sugar syrup. Continue to beat for 5 minutes, until you have a light, airy cream. Melt chocolate and add to yolk mixture, beating the entire time. In a separate bowl, whip Rich’s Whip. Fold whip into the chocolate-yolk mixture. Add liqueur. Repeat for the light mousse.

Pour approximately 3-4 tablespoons (depends on the size of the cups) of the dark mousse into a clear cup and put it in the freezer, standing on a slant to create a diagonal look and freeze for a ½ hour.

Remove from freezer and let the cups stand straight. Pour 3 to 4 tablespoons of light mousse and freeze again for ½ hour.

Keep refrigerated until serving.

Garnish with pineapple leaves and pomegranate.

To prepare ahead, these can be frozen for up to 1 month.