Method

• Lightly grease a 1-litre pyramid-shaped terrine or loaf pan and line with plastic wrap, leaving plenty overhanging.
• Melt the chocolate in heatproof bowl over a pan of simmering water (don’t let the bowl touch the water). Remove the bowl and stir until smooth. Set aside.
• Heat custard in a pan over medium heat until just below boiling point, Mix with chocolate and leave to cool. Stir in Baileys.
• Whip cream to soft peaks, then fold into custard mixture. Place in terrine, cover with overhanging wrap, then freeze for at least 6 hours or overnight until firm.
• To serve, turn out parfait onto a platter, remove wrap and slice thickly. Dust with cinnamon and garnish with fairy floss.