Instructions

1. 1

   In a medium bowl, whisk egg yolks and granulated sugar until thick and pale. Set aside.

2. 2

   In a medium saucepan, heat 3/4 cup heavy whipping cream on low-medium heat until it just begins to simmer.

3. 3

   Gradually add the hot cream into the egg yolk mixture, stirring constantly.

4. 4

   Return the mixture to the saucepan. Gently cook on low heat until thick enough to coat the back of a spoon or until it reaches 160°F. Turn off the heat and add chocolate immediately. Mix until melted and incorporated. Cool completely.

5. 5

   In a medium bowl, beat the remaining heavy whipping cream until stiff peaks.

6. 6

   After the chocolate mixture has cooled, add Baileys and mix. Fold in half of the whipped cream, then the rest.

7. 7

   Pour the mixture into serving glasses. Chill in the fridge for at least 2 hours.

8. 8

   Remove from the fridge 15 minutes before serving, top with whipped cream and grated chocolate.