Combine the heavy cream and chocolate chips in a medium microwave-safe bowl.

Heat in the microwave for 30 seconds. Stir well. Heat for another 30 seconds. Stir again. Allow the mixture to sit and cool to room temperature, stirring occasionally.

Combine the remaining heavy cream with the confectioner’s sugar and vanilla in the bowl of a stand mixer. Beat at medium speed until stiff peaks form.

Remove ⅓ cup of the whipped cream mixture and set aside.

When the chocolate has reached room temperature, fold the remaining whipped cream into it.

Divide the mixture evenly between the serving dishes.

Place the reserved whipped cream in a piping bag fitted with a large star tip.

Pipe the whipped cream in the center of each dessert. Add sprinkles if desired.

If you prefer the mousse to be soft and creamy, serve immediately. For a firmer consistency, chill in the refrigerator for at least 2 hours before serving.