Ingredients:

1C Heavy Cream
4 oz semi-sweet chocolate
2 TBSP butter
2 TBSP Baileys Irish cream
3 eggs, yolks separated from whites
1 TBSP sugar

Instructions:

Whip heavy cream with a mixer, set aside. In a heatproof bowl, mix the chopped chocolate and butter. Melt in a double boiler and set aside to cool a bit. Whip egg whites until foamy and add in the sugar, Whip again until stiff. Into the slightly warm chocolate mixture, stir in the yolks. Next carefully fold in the cream and the egg whites into the chocolate/yolk mixture alternating 1/3 of each at a time.  Once the mousse is smooth, spoon into small dishes or cocktail glasses and refrigerate for at least 2 hours. Garnish with whipped cream and/or chocolate shavings.