This is something a bit more fun than bread pudding for St. Patrick’s Day dessert. It is a little more complicated than most recipes on this site. You have three separate things to do. When each is complete and they are all about cooled to room temperature you fold them together and refrigerate.
1) Slowly, over a very low heat melt 12 oz of semi-sweet chocolate and set aside to cool.
2) Mix 4 eggs and 1/3 cup of sugar in a saucepan and heat, ever so slowly, to 160′. This is when the mixture has thickened a bit, has changed color and it is very warm, but not hot to touch. Set aside and let cool.
3) Mix on high speed 1 and 1/2 cups of whipping cream until very stiff.
Gently fold in 1/4 cup of Baileys Irish Cream to the whipped cream.
Mix all three mixtures together gently and refrigerate several hours.
Baileys Irish Creme was created in the early 1970s and the first whiskey to be mixed with creme. While I prefer to buy my Baileys there are recipes for mixing your own online.