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In a medium bowl, combine whipping cream and confectioners’ sugar. Beat with an electric mixer on medium speed just until soft peaks form (tips curl). Add liqueur; beat until soft peaks form (tips curl). Cover and chill until serving time.
Pour 2 cups water into a large saucepan. Gradually add masa harina, whisking until combined. Add milk, chocolate, piloncillo (or brown sugar) and ground aniseed. Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, for about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally. Serve immediately, topped with the reserved whipped cream and sprinkled with cocoa powder, if desired.