Ingredients
- 4 large eggs
- 1/3 cup sugar
- 1 ½ cups whipping cream
- ¼ cup Bailey’s Irish Cream
- 12 ounce semi sweet chocolate
Preparation
Step 1
Whisk the eggs and sugar together in a metal bowl, set over a pan of simmering water. Whisk the mixture until it reaches a temperature of 160 degrees, whisk continuously. Remove the bowl from the pan of simmering water, and then beat with the whisk attachment at medium high speed until the bowl is cool and the mixture is thick.
While beating the egg and sugar mixture, melt your chocolate and cook to lukewarm. In a separate bowl, combine the whipping cream and Baileys together and beat until stiff peaks form. Pour the melted chocolate over the egg and sugar mixture and fold in until blended. Then fold in the whipped cream mixture. I will add a small amount of the cream mixture and blend it in (this will lighten the mixture slightly) and then fold in the remaining until only steaks of white remain. Cover with saran wrap and chill until set, overnight. Once set it can be spread over a cake layer to be used as filling. Make