In a medium bowl beat egg yolks and sugar until blended thoroughly. Beat in cocoa and Baileys with a Hint of Caramel. (If you are concerned about food bourne illness caused by consuming raw eggs, we suggest putting the mixture in a double boiler and heating for 5 minutes, stirring constantly.)
In a different bowl, whip cream and vanilla until it holds stiff peaks. Stir in approximately 1/2 cup of the whipped cream to lighten the cocoa. Fold in remaining mixture gently.
Divide into servings and chill 1 hour. Serve with a dollop of whipped cream.
PLEASE DRINK RESPONSIBLY. BAILEYS Irish Cream Liqueur. 17% AlcVol. 2011 R & A Bailey & Co. Imported by Paddington, Ltd. Norwalk, CT. This recipe contains no more than 0.6 fl. oz. of alcohol per serving.