Instructions
1. In a large bowl, heat chocolate chips and ½ cup cream until the chocolate is melted and the mixture is smooth. You can do this in the microwave in 20 seconds increments, stirring well between each. Set aside to cool to room temperature, stirring occasionally.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat remaining 1¼ cups chilled cream with powdered sugar and vanilla until stiff peaks form.
3. Fold the whipped cream into the melted chocolate in two additions. Once fully combined, transfer the mousse into individual serving dishes and chill for a couple hours. The colder it is, the more firm it will be. If you'd like it softer you can leave it at room temperature for about 15 minutes before serving.
