1. Heat 1 cup of the heavy cream with chocolate chips over medium-low heat, stirring constantly until melted and smooth. Set aside.
2. In a medium bowl, beat eggs and sugar with a hand mixer on medium speed for 3 minutes.
3. With the mixer running, slowly pour the melted chocolate mixture into the egg mixture. Once combined, pour back into the saucepan.
4. Heat over medium, stirring constantly, until mixture thickens. Remove from heat and cool slightly.
5. Refrigerate chocolate mixture for 2 hours until well chilled.
6. Whip remaining heavy cream until stiff peaks form.
7. Gently fold chilled chocolate mixture into whipped cream until fluffy and smooth.
8. Pipe or spoon mousse into dessert dishes. Add toppings if desired and serve.

Kid-Friendly Tips

• Older kids can help whip cream and fold gently
• Adults should handle stovetop steps
• Explain how folding keeps the mousse light and airy

Serving Ideas

• Serve in clear cups or parfait glasses
• Top with whipped cream and fruit
• Great dessert for holidays and celebrations

Notes

Stir constantly while heating the chocolate and egg mixture to prevent scrambling. Fold gently to keep the mousse light and fluffy.