Steep the cream and melt the chocolate

• Heat half a cup of heavy cream in a saucepan until it's just bubbling.
• Pour the hot cream over one cup of semi-sweet chocolate chips.
• Stir until the chocolate is nice, melted and creamy.

Make the whipped cream

• In a new bowl, add 2/3 cup of heavy cream.
• Add a dash of vanilla and a tablespoon of powdered sugar.
• Whip until you get nice stiff peaks.

Fold in the chocolate

• Gently fold the chocolate mixture into the whipped cream.
• Keep the air and volume in the whipped cream, folding very gently.
• Take your time and don't stir aggressively.
• Go until it's nice and smooth.

Pipe and chill

• Transfer the mousse into a piping bag or place it into nice ramekins.
• Refrigerate for 4 hours to set.

Serve

• Top with whipped cream and chocolate shavings.
• Serve and enjoy.