Step 1

Melt chocolate with 80ml (1/3 cup) of thickened cream in a large heatproof bowl over a saucepan of simmering water. Don’t let the bowl touch the water. Stir until smooth. Set aside for 5 minutes to cool slightly.

Step 2

Using a metal spoon, stir egg yolks into the melted chocolate mixture.

Step 3

Use electric beaters to beat the Baileys and the remaining cream in a bowl until soft peaks form. Use a metal spoon to fold half of the whipped cream into the chocolate mixture until almost combined. Carefully fold in the remaining cream.

Step 4

Use clean electric beaters to beat the egg whites in a bowl until soft peaks form. Fold half of the egg white into the chocolate mixture until nearly combined. Fold in the remaining egg white.

Step 5

Divide among 6 serving glasses and cover. Place in the fridge for 2 hours or until set.

Step 6

Top with whipped cream and grated milk chocolate. Serve.