1 1/2 cups half-and-half
1/2 cup granulated sugar
6 large egg yolks
1 bar (1.5 ounces each) Godiva Dark Chocolate, finely chopped
1/2 cup Baileys Irish Cream Liqueur

Make Custard:

1. Place oven rack in center of oven. Heat oven to 300°F. In medium saucepan, bring 4 to 5 cups water to boil for water bath*. Place ramekins in shallow roasting pan about 1 to 2-inches apart.

2. Combine half-and-half and sugar in medium saucepan over medium-high heat.

3. Whisk egg yolks in large bowl until light in color. Add chopped chocolate.

4. When cream comes just to a boil, remove from heat and gradually whisk into egg yolk/chocolate mixture. Gently stir until well combined and chocolate is melted. Gently stir in Baileys Irish Cream.

5. Pour custard mixture through a fine sieve strainer into a 4 cup liquid measuring cup. Using a large spoon, skim off any bubbles or foam.

6. Pour custard mixture evenly into ramekins. Cover each ramekin with a square of foil. Add enough boiling water into roasting pan to come about ½-inch up sides of ramekins.

7. Bake custards for 35 minutes or until set around edges and slightly loose in the center. Remove from oven. Remove ramekins from roasting pan and place on a small cookie sheet. Let cool for 30 minutes at room temperature. Then, refrigerate custards for at least 2 hours or up to 2 days. Serve with sweetened whipped cream, if desired.

*Water Bath – This cooking technique consists of placing a container (pan, bowl, soufflé dish, etc.) of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them. It can also be used to keep cooked foods warm.