Baileys Chocolate Mousse

Combine the egg yolks and sugar in a mixing bowl, using an electric mixer set to medium speed. Continue beating until the mixture becomes pale, creamy, and begins to thicken noticeably, approximately 5 minutes.

Using clean beaters, whip the cream in a stainless steel or glass bowl on medium speed until it becomes light and airy, forming stiff peaks. Utilize a rubber spatula or wire whisk to gently merge 1/3 of the yolk mixture with the whipped cream, working your way through the center and around the edges until fully incorporated. Repeat this process until the mixtures are thoroughly combined. Add the remaining yolk mixture and Irish cream liqueur, folding just until they blend seamlessly.

Heat the chocolate in a microwave-safe container on low power, stirring occasionally to ensure complete melting and lump-free dissolution.

Carefully fold the melted chocolate into the Irish cream mixture, maintaining its airy texture as much as possible. Using clean beaters, whip the egg whites in a stainless steel or glass bowl on medium-high speed until stiff peaks form. Gently fold the egg whites into the chocolate mixture, blending them evenly throughout.

Spoon the mousse into individual dessert cups or glasses and refrigerate for 4 to 6 hours.