Chocolate Mousse

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In a large bowl, microwave ½ cup cream for 1 minute. Remove from the microwave and put the chocolate chips into the hot cream.
½ cup heavy whipping cream, 1 cup miniature semi sweet chocolate chips
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Stir until all of the chips are melted and the cream and chocolate is well combined. Set aside to cool to room temperature, stirring occasionally.
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In the bowl of a hand mixer or stand mixer fitted with the whisk attachment, add in ⅔ cups chilled cream, powdered sugar and vanilla.
⅔ cup heavy whipping cream, 1 tablespoon powdered sugar, ¼ teaspoon pure vanilla extract
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Whisk all ingredients until stiff peaks form. Transfer the whipped cream to the refrigerator until the chocolate has cooled to room temperature.
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Using a rubber or silicone spatula, fold the whipped cream into the melted chocolate. Blend with the spatula until the cream and chocolate is fully combined,.
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Transfer the mousse into 4 individual ramekin dishes and chill for at least 2 hours. The colder it is, the more firm it will be. Serve at room temperature so remove from the refrigerator 15 minutes before serving. Top with extra whip cream, candy pieces, a mint leaf or whatever you desire. Enjoy!