In a small saucepan, heat the cream and baileys over a medium heat. (If you want a strong Baileys flavour, add the full ½ cup of Baileys. If you want more of a subtle flavour, cut it back to ¼ cup and replace with an extra ¼ cup of whipping cream)
½ cup Whipping Cream, ½ cup Baileys
Stirring constantly, heat until just before it begins to boil, you will see small bubbles starting to pop on the surface. Remove from the heat and pour the cream/baileys mixture into the bowl with the chocolate
Stir until smooth, combined and glossy (this is my favourite part!)
Add the egg yolk and whisk until combined, add the butter in small pieces and keep whisking until it is all melted in. Your mixture should still be warm enough to melt the butter and warm the egg, but if it isn't, you can put it back on very low heat or over a bain-marie briefly while you whisk. Set aside to cool slightly while you prepare the meringue.
1 Egg Yolk, 1 tablespoon Butter
Whip the egg whites until frothy.
4 Egg Whites
Slowly add the sugar to the egg whites, 1-2 tablespoons at a time, whipping in between each addition to make a meringue. This lets the sugar dissolve into the egg whites properly so you don't end up with grainy meringue
1 cup White Sugar
Whip until stiff peaks are formed and the mixture is thick and glossy. Set aside
Take one spoonful of the meringue and stir it into your chocolate mix to loosen it up a little, then pour the whole chocolate mixture into the meringue and continue to whip it just until everything is combined
Pour into the glass/bowl/container of your choice and put in the fridge to set for 2 hours
Whip cream until soft peaks form
1 cup Whipping Cream
Add icing sugar and vanilla and continue to whip until stiff peaks form