Place the cream and caster sugar in a saucepan over low heat, stirring, until the sugar has dissolved (don\u2019t allow the mixture to boil). Transfer the mixture to a large mixing bowl. Stir in the Baileys and set aside for 10 minutes, stirring often, to cool. Place in the fridge for 3 hours or until chilled completely. Use electric beaters to beat the chilled cream mixture until soft peaks form. Transfer to an airtight container and cover. <\/p>\n
Place in the freezer for 5 hours or overnight, until frozen. Spoon the mixture into a piping bag fitted with a wide fluted nozzle. Pipe into chilled glasses and sprinkle with chocolate, to serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
600ml thickened cream 315g (1 1\/2 cups) caster sugar 80ml (1\/3 cup) Baileys Irish Cream Liqueur Finely grated dark chocolate, to serve Method Place the cream and caster sugar in a saucepan over low heat, stirring, until the sugar has dissolved (don\u2019t allow the mixture to boil). Transfer the mixture to a large mixing bowl. […]<\/p>\n