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