Ingredients:
1 cup chocolate chips I use semisweet
½ cup heavy whipping cream for melting chocolate chips
⅔ cup chilled heavy whipping cream for whipping
1 tablespoon powdered sugar
¼ teaspoon pure vanilla extract

First, place chocolate chips and ½ cup of cream in a large bowl. Heat the mixture in the microwave in 20-second intervals, stirring well each time, until the chocolate is melted and the mixture becomes smooth. Allow it to cool to room temperature, stirring occasionally. This cooling process usually takes around 15 minutes.

In the bowl of a hand mixer or a stand mixer fitted with the whisk attachment, combine ⅔ cups of chilled cream with powdered sugar and vanilla. Beat the mixture until stiff peaks form (refer to the note below if you want extra whipped cream for topping). Keep the whipped cream in the refrigerator while the chocolate cools.

Using a rubber or silicone spatula, gently fold the whipped cream into the melted chocolate. Mix until fully combined. Once done, transfer the mousse into individual serving dishes and refrigerate for a minimum of 2 hours. The longer it chills, the firmer it will become. If you prefer a softer texture, you can let it sit at room temperature for approximately 15 minutes before serving.

Enjoy your delicious treat!

Note: If desired, you can prepare extra whipped cream for topping by increasing the quantities of chilled cream, powdered sugar, and vanilla accordingly.