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Heat the cream in a microwave-safe bowl for 1 minute. Add chocolate chips and stir to combine. Set the bowl aside for the chocolate to melt.
Whisk the chocolate and cream together until smooth. Set aside to cool while you whip the remaining cream.
Place the remaining cream in a medium bowl. Beat with an electric hand mixer or with a whisk by hand until soft peaks form. Transfer some to a small bowl and refrigerate for topping the finished mousse before serving. Continue whipping the remaining whipped cream until stiff peaks form.
Fold the whipped cream into the cooled chocolate mixture with a large spatula. Work swiftly and gently and don’t stress if there are streaks of cream in the chocolate mousse.
Divide the mixture between ramekins or cocktail glasses, and refrigerate before serving. Dollop with the reserved softly whipped cream and sprinkle with grated chocolate or chopped hazelnuts, if desired.