Method

• 1.
  Place the chocolate, butter and 1/3 cup (80ml) water in a heatproof bowl set over a saucepan of gently simmering water (don't let the bowl touch the water). Stir until melted and combined, then remove from heat and set aside to cool slightly.
• 2.
  Beat the eggwhites with electric beaters to soft peaks and set aside. Beat the egg yolks and caster sugar in a clean bowl until thick and pale, then fold in the chocolate mixture and the Baileys liqueur. Fold in one-third of the eggwhite to loosen, then fold in the remainder. Divide mixture among 4 small jars or glasses and chill for 2-3 hours until set.
• 3.
  Whisk the cream and icing sugar with electric beaters to soft peaks.
• 4.
  To serve, top each chocolate pot with a dollop of whipped cream and dust with cocoa.