Chocolate Mousse

• Place 2 Tbsp cold water in a small bowl and sprinkle with 1 sachet Simply Desserts gelatin alternative. Let sit 5 minutes to bloom.
• Heat ¾ cup of the whipping cream in a small saucepan over medium heat until wisps of steam appear and small bubbles gather around the rim. Remove from heat, add the gelatin mixture, and whisk gently until dissolved, 1–2 minutes.
• Place chocolate chips and cocoa powder in a heatproof bowl. Slowly pour the heated cream mixture over the chocolate, stirring constantly, until melted and completely smooth, 1–2 minutes. Cool to room temperature, about 30 minutes.
• Using a handheld or stand mixer fitted with a whisk attachment, beat the remaining 1¼ cups cream with the vanilla until stiff peaks form when the beater is lifted.
• Fold ⅓ of the whipped cream into the cooled chocolate mixture until fully combined. Fold in the remaining whipped cream until white streaks are no longer visible.
• Spoon the mixture into 6 individual serving dishes. Chill until firm — at least 2 hours, or longer for a firmer set.

For the optional topping

• Beat ½ cup whipping cream and 2 Tbsp icing sugar with a handheld mixer until stiff peaks form.
• Drag a vegetable peeler down the long edge of the chocolate bar to form chocolate curls, or use the largest holes of a box grater to make chocolate shavings.
• Top each serving with whipped cream and chocolate before serving.