Pour 50ml of the cream in a heavy bottomed saucepan on low heat. When the cream starts bubbling around the edges, add the chocolate. Stir gently and continue cooking for a minute. Remove from heat and stir until all the chocolate is melted. Set aside to cool.
Pour remaining cream in a clean bowl. Using an electric beater, whisk the cream for 3-4 minutes until it is thick and glossy.
Place egg whites in a clean, dry bowl. Using an electric beater, whisk the egg whites for 3-4 minutes until they are thick, white, glossy and form stiff peaks.
Add the whipped cream and egg whites to the white chocolate mix. Fold gently using a metal spoon until thoroughly combined and smooth.
Pour mousse into four 200ml capacity glass tumblers. Chill in the refrigerator for half an hour.
Mix cornflour in water with a spoon in a small bowl until smooth. Pour Baileys Original Irish cream, maple syrup and cornflour mix in a small heavy bottomed saucepan. Mix well. Heat gently on low heat for a minute or two , stirring constantly with a whisk until the mixture thickens.
Remove from heat and cool to room temperature.
Pour Baileys jelly mix equally over the mousse in the four glasses. Chill in the refrigerator for another half an hour. Serve chilled garnished with fresh raspberries.