Step 1: Melt the Chocolate

• Place ½ cup chocolate chips in a heatproof bowl.

• Microwave in 20-second bursts, stirring between each, until smooth and fully melted.

• Set aside to cool slightly. It should be warm but not hot—this prevents the cream from curdling when mixed.

Step 2: Whip the Cream

• In a mixing bowl, add the cold heavy whipping cream, powdered sugar, and vanilla extract.

• Using a hand mixer or stand mixer, beat until soft peaks form.

• If you’re making the adult version, add your chocolate liqueur or Baileys during this step and continue beating until stiff peaks form.

Step 3: Fold in the Chocolate

• Spoon about one-third of the whipped cream into the melted chocolate. Gently stir to lighten the chocolate.

• Then fold the chocolate mixture into the remaining whipped cream. Be gentle and use a spatula to maintain the mousse’s airy texture.

• Continue folding until no white streaks remain and the mousse is uniformly chocolatey and fluffy.

Step 4: Portion into Shot Glasses

• Use a spoon or piping bag to divide the mousse evenly into small shot glasses or dessert cups.

• Smooth the tops with a spoon if desired.

Step 5: Chill

• Refrigerate the mousse shots for at least 1–2 hours to set and develop flavor.

Step 6: Garnish and Serve

• Right before serving, top each mousse shot with a swirl of whipped cream, a dusting of cocoa powder, chocolate curls, or mini chips.

• Serve with a small dessert spoon and enjoy immediately.