Step 1

Melt the Chocolate: In a microwave-safe bowl, heat 1/2 of the heavy cream for about 1 minute. Stir in 1 cup of chocolate chips until combined, then let the mixture rest for 5 minutes so the chocolate can fully melt.

Step 2

Cool the Mixture: Whisk the chocolate and heavy cream until it is smooth, and then set it aside to cool while you whip the remaining cream.

Step 3

Whip the Cream: In a medium bowl, pour the remaining 1 cup of cold heavy cream. Using a hand mixer, stand mixer, or whisk, beat the cream until soft peaks form. Scoop out 1/2 cup of this whipped cream into a small bowl, cover, and refrigerate (you’ll use this later to top the mousse). Continue whipping the rest of the cream until stiff peaks form.

Step 4

Fold Everything Together: Using a large spatula, gently fold the whipped cream into the cooled chocolate mixture in three batches. Work quickly and don’t worry if you see small streaks of cream in the mousse. Fold in powdered sugar and vanilla extract.

Step 5

Chill and Serve: Divide the mousse among 4 small ramekins or glasses. Refrigerate for at least 1 hour (up to 4 hours). To serve, dollop with the reserved whipped cream and top with grated chocolate or chocolate curls.