Simmer heavy/whipping cream with good quality bittersweet chocolate chips. They melt fastest so the cream heats for lesser time, stir constantly.For one cup cream use 1/3-1/2 cup chips.Exact measure is not critical.Chill chocolate cream once melted and dissolved. Whip the cold chocolate cream with a strong,preferably stand mixer until stiff.Garnish with mint leaves, shaved chocolate or caramel sauce.Flavorings to consider for the mousse,Amaretto...orange peel ...caramel drippings...NJOY