Start by melting the chocolate chips in a microwave-safe bowl. Heat for 20-second intervals, stirring in between until smooth.

In a separate bowl, whip the heavy cream and granulated sugar until soft peaks form.

Let the melted chocolate cool slightly before folding it into the whipped cream.

Gently mix in the vanilla extract and salt.

Use a spatula to fold the chocolate mixture into the whipped cream carefully.

Transfer the mousse into serving cups or bowls.

Refrigerate the mousse for at least 2 hours.

Once chilled, serve the mousse as is or with your favorite toppings.