1/4cupreally strong coffee (I used espresso)(62 1/2 grams)
1/4cupwater(62 1/2 grams)
1cupunsweetened mini chocolate chips(180 grams)
1 1/2cupswhipping cream(375 grams)
In a small pot add sugar, coffee and water bring to a boil and continue at a slow boil for approximately 2 minutes.
Remove from the heat. Add the chocolate chips, stir until melted and smooth, let cool to room temperature then add the Baileys or you can add the Baileys with the chocolate chips, pour the mixture into a blender and blend for approximately 2-3 minutes.
In a medium bowl beat whipping cream until stiff, fold in the cooled chocolate mixture. Pour into individual serving bowls. Cover with plastic wrap (make sure the plastic touches the top of the chocolate mixture). Freeze for at least 8 hours or over-night. Let sit 15-20 minutes before serving. Top with additional whipped cream if desired before serving. Enjoy!