Add in 2 tsp of Baileys and mix well. Set aside to cool.
Add water to the bottom pop of a double boiler and bring to a boil over medium-high heat. In the pot above the boiling water add 1 cup of semi-sweet chocolate chips, 1/4 cup whipping cream 1/2 tsp vanilla. Stir continually until chocolate is melted and the whipping cream is combined. Remove from heat.
Add in 3 tbsp of Baileys and mix well. Set aside to cool.
In a large bowl add 3 egg white and a pinch of salt. Mix on with a hand mixer on medium high until firm peaks form. About 3 minutes
Gently fold the chocolate mixture into the egg whites with a spatula until well combined. Do not over mix or the egg whites will deflate and you will not end up with a light and fluffy mousse.
Pour chocolate mousse mixture evenly into 4 small cups and place in the fridge for one hour to set.
Coffee Infused Whipped Cream
In a large bowl add 1 cup of cold whipping cream, 2 tbsp of granulated sugar and 1 tsp of instant espresso. Beat with a hand mixer on medium-high for about 4 minutes or until whipping cream becomes light and fluffy. Similar to a typical whipped cream.
Add whipping cream to the top of the set chocolate mousse and top with sprinkles, cocoa powder etc. Serve.