Melt the chocolate: In a microwave-safe bowl or using a double boiler, melt your chopped chocolate. Stir every 20 seconds until smooth. Set aside to cool slightly.

Whip the cream: In a large mixing bowl, whip the heavy cream with powdered sugar, vanilla, and a pinch of salt until soft peaks form. It should look airy but not runny.

Fold in chocolate: Gently fold the melted chocolate into the whipped cream. Use a spatula and go slow—you don’t want to deflate all that fluff.

Divide into cups: Spoon the mousse into small serving cups or glasses. You can make single servings or bigger “shareable” cups.

Chill: Refrigerate for at least 1 hour to let the mousse set. For best results, cover with plastic wrap to avoid fridge odors.

Top and serve: Before serving, add your optional toppings for extra wow-factor. Think berries, chocolate curls, crushed cookies, or a dusting of cocoa powder.