In food processor, finely chop chocolate. In small saucepan or microwaveable bowl, heat 1/2 the cream until bubbles form around edge. With motor running, pour cream into food processor until smooth, blend in remaining cream and orange liqueur.
Transfer to bowl, set in a larger ice-filled bowl. Let stand, stirring occasionaly for about 15 min or until completely chilled. (Mousse can be covered with Press and Seal and refridgerated for up to 24 hours.)
Using an electirc mixer, beat until fluffy, being careful not to overbeat. Spoon into serving dishes; garnish with mango and papaya.