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Export 2 ingredients for grocery delivery
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
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