In a large bowl, combine the chocolate chips and ½ cup of cream. Heat the mixture in the microwave in 20-second intervals, stirring after each interval until the chocolate is melted and smooth. Once melted, let it cool to room temperature, stirring occasionally to keep it smooth. This should take around 15 minutes.

In a separate bowl, use a hand mixer or stand mixer fitted with a whisk attachment. Beat the ⅔ cup of chilled cream with the powdered sugar and vanilla until stiff peaks form. Place this whipped cream in the fridge to keep it cold while the chocolate cools.

Once the chocolate mixture has cooled to room temperature, it's time to fold in the whipped cream. Use a rubber or silicone spatula to gently fold the whipped cream into the melted chocolate. Be careful not to deflate the cream, as you want to maintain its airy texture. Once well combined, spoon the mixture into individual serving dishes.

Chill the dishes in the fridge for at least 2 hours. The mousse will become firmer as it cools. If you prefer a softer texture, let it sit at room temperature for about 15 minutes before serving.

For an extra touch, you can top the mousse with additional whipped cream. Simply double the whipped cream ingredients from step 2, use half for folding into the chocolate, and the other half for topping.

Feel free to garnish with chocolate shavings or fresh raspberries to make it even more delightful!