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In a large bowl, whisk together the 1 ½ cups heavy cream, 2 tablespoons confectioner's sugar and the 1 pinch of kosher salt until soft peaks form. Set aside. Make sure not to over-whisk or the mousse will be dense and gritty.
Heat the ⅓ cup of water in a heat safe glass measuring cup in the microwave until bubbling. About 2 minutes. While hot, carefully whisk the 3 tablespoons of cocoa powders and the 1 teaspoon of pure vanilla extract into the hot water. It will be very thick. Set aside.
Place the 1.5 cups of chocolate chips in a heat safe bowl. Microwave in 15 second increments, stirring after each time, until fully melted. If they aren't fully melted, you will have chunks in your mousse.
Pour the cocoa powder water mixture into the melted chocolate chips and whisk to combine. If you notice the mixture getting too thick, microwave the entire thing (in a heat safe bowl) in 10 second increments, whisking after each time, until smooth. You want it very liquidy and not thick.
Using a whisk, fold the chocolate mixture into the whipped cream and mix until there are no more white streaks. Do not over-mix or the mousse will be grainy and dense.
Spoon the liquidy chocolate mixture into ramekins and pop in the fridge uncovered for about 3-4 hours. Serve with whipped cream, chocolate shavings or enjoy as is!
Notes:
For chocolate shavings, use a vegetable peeler to shave the edge of the chocolate bar for narrow curls, or the side of the chocolate bar for wide curls. Curls can be refrigerated or kept at room temperature for a short amount of time.
I never got "peaks" to form in step one, but the heavy cream almost doubled in size by the time I was done.
For the hot water, I used an electric kettle and measured out the amount of water into a glass measuring cup once it was heated.
In step four, you really do want it liquidy. Add hot water (from the tap works fine) if it looks more solid than you expect.