Baileys and chipped dark chocolate parfait

Ingredients-
50g good quality dark chocolate
150g caster sugar
3 free range egg yolks
1 ½ teaspoons vanilla extract
300 ml double cream
2 shots of Baileys

First whip the cream to soft peaks and set to one side. Then in a non-stick pan make a syrup by melting the sugar with a table spoon and a half of water, allow this to simmer for about two minuets until the you have a smooth syrup. Whisk the egg yolks until fluffy and pale then add the syrup to the yolks whilst continuing to whisk for a further couple of minuets to a smooth, thick mixture.
Chop or smash the chocolate in small uneven pieces. At this point one by one fold the Baileys, vanilla extract and chipped chocolate into the egg mix. Finally fold in the whipped cream and spoon the parfait into individual molds or ramekins and freeze ideally over night but for at least four hours.
Turn the parfaits out of their molds and onto a plate, the alcohol in the Baileys should have prevented them from being absolutely frozen solid. These look great simply garnished with a dusting of icing sugar, some grated chocolate and some quartered strawberries to add colour and contrast. Parfait is similar to ice cream and is a lovely indulgent and classy way to end a dinner, while at the same time being easy to make up in advance.