Directions

In a small, heavy saucepan, whisk the milk and eggs together over low heat. Carefully heat, stirring frequently, until the mixture reaches 160°F. Remove from heat and transfer to a bowl.

In a small, heavy saucepan, melt the chocolate over low heat. (Remember to break the chocolate into shards, if not using small baking pieces.) Stir frequently, until the chocolate is completely melted. Turn off heat. Stir in EVOO and Baileys.

Transfer melted chocolate mixture to a bowl. Pour in egg mixture, maple syrup, vanilla and salt. Use hand blender to mix well before pouring into small bowls (approximately six ounces per bowl.) Cool in fridge until set, at least two hours. Garnish with mint, raspberries and crushed peppermint candy canes. Share.