Place sugar, espresso and water in saucepan and place on high heat.
Allow sugar to dissolve, and when liquid bubbles remove from heat.
Place chocolate, Baileys and hot liquid into blender and blend until ingredients become smooth and thick (approx. 4 minutes).
Set chocolate mixture aside and allow to cool to room temperature.
Remove vanilla from pods and add to heavy cream.
Mix heavy cream with hand mixer until it forms peaks, then fold in chocolate mixture in batches.
Fill two thirds of each sundae glass by carefully spooning in chocolate mixture, then cover with cling wrap and place in freezer.
Leave in freezer for one hour, then remove.
Top with Reddi Wip, then garnish with your favorite topping.