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

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

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

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.

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

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

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

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