Step 1

In a microwave-safe bowl, heat ½ cup of the heavy cream for 50 seconds (depending on microwave strength).

Step 2

Add the chocolate chips to the cream and stir until the chocolate has melted. This will take 1-2 minutes. Set aside to cool.

Step 3

Pour the remaining 1 cup of heavy cream into a medium bowl. Using a hand-held or stand mixer, beat until soft peaks form. (Optional: Store half the soft whipped cream into a small bowl and refrigerate it to use as a topping for the mousse.) Continue whipping the cream until stiff peaks form.

Step 4

Slowly fold in half the whipped cream into the chocolate mixture with a large spatula. Gently fold in the rest of the whipped cream.

Step 5

Divide the mixture between 4 ramekins or cocktail glasses (I used lowball glasses). Refrigerate for at least one hour, up to overnight, before serving.

Step 6

Serve topped with the reserved whip cream or cool whip and chocolate shavings