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

In a medium saucepan, heat 3/4 cup (180 ml) 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 it thickens enough to coat the back of a spoon or reaches 160F/70°C. Do not boil. Turn off the heat and add chocolate immediately, mixing until melted and incorporated. Cool completely.

Beat the remaining 1 1/4 cups heavy whipping cream until stiff peaks.

Once cooled, add Baileys to the chocolate mixture and mix. Fold in half of the whipped cream until combined, then fold in the remaining whipped cream until fully incorporated.

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

Remove from the fridge 15 minutes before serving and top with extra whipped cream and chocolate shavings.