First up crush up the cookies for the base, you can do this in a food processor or pop the biscuits in a sandwich bag and bash with a rolling pin. Pour your cookie crumb into a bowl and mix in the melted butter.

Divide the biscuit mixture between 4 jars or ramekins and press into the base to create an even layer. Pop into the fridge to set.

Chop up the Chocolate and pop into a bowl with the baileys. Pour the cream, Vanilla Paste and espresso powder into a saucepan. Heat over a low heat until just simmering. Pour over the chopped chocolate and leave to sit for a minute, then gently fold together until all the chocolate has melted and you have a lovely smooth chocolatey mixture, if not all the chocolate melts, pop the mixture in the microwave for 10 second bursts until melted.

Mix the egg white powder following the instructions on pack and whisk up the egg whites to form stiff peak then gradually whisk in the sugar until all combined and you have a lovely glossy meringue mixture.

Fold the egg white into the chocolate mixture in 3 intervals until all combined. Pour the mousse mixture over the biscuit bases and pop into the fridge to set for about 4 hours.

Chop the chocolate and pop into a bowl. Heat the cream in a saucepan over a low heat until just simmering. Pour the cream over the chopped chocolate and leave to sit for 1 minute. Gently fold together until the chocolate has melted and you have a lovely smooth ganache. Pour over the mousse and leave to set in the fridge until you are ready to serve your desserts.