If you like getting messy then this recipe from ao.com is for you:
300g unflavoured cream cheese
One table spoon of cocoa powder
A handful of ginger biscuits
One table spoon of caster sugar
300 ml of double cream
Mix your cream cheese with the cocoa powder until you have a smooth, velvety texture. Don’t mix it too much, you want some of that chocolate layering to show up when you fill the jam jar.
Place the ginger biscuits into a plastic bag or in a teacloth and smash them (HULK SMASH!) until they’re small enough to use as a biscuit base. I like to use irregular shapes so don’t feel you need to powder them.
Thirdly, whisk the double cream and caster sugar until it turns into whipped frothy peaks.
Now the fun part – layer your three flavours into the jam jar. I started with biscuit base then compote then cocoa and again before topping with the whipped cream and sprinkling with cocoa powder.