• 6 large egg yolks
• ¼ cup granulated sugar
• ⅓ cup water
• ⅓ cup Irish cream liqueur
• 1 oz bittersweet chocolate, chopped & melted
• 2 oz milk chocolate, chopped & melted
• ¾ cup heavy whipping cream, whipped to soft peaks
• pinch of kosher salt

Garnish (optional)

• sprig of mint

1. In a stainless bowl, whisk yolks with the sugar and salt, then add liqueur and water
2. Place bowl over a simmering pot of a small amount of water and continue whisking until mixture has thickened, 2-3 minutes
3. Remove from heat and whisk in melted chocolate, then place bowl over an ice bath, whisking occasionally until the mixture has cooled, about 1-2 minutes
4. Fold in the whipped cream
5. Serve immediately topped with a sprig of mint or as a topping for Chocolate Guinness Cake. Sauce can be refrigerated covered up to 8 days