Break the chocolate into a heat-safe bowl.

Pour 1 cup of heavy cream into a saucepan, and heat over medium flame until the cream just starts to simmer.

Pour the hot cream over the chocolate and cover the bowl. Wait 2-3 minutes.

After 5 minutes, gently stir until the chocolate melts and combines with the cream. If there is unmelted chocolate, microwave for 10-15 seconds. Let the ganache rest for 5 minutes.

Add the remaining 1 ½ cup chilled cream to a large bowl.

Use an electric hand mixer to whisk the cream until it reaches soft/medium peaks.

Add about a third of the whipped cream into the ganache and gently fold it in.

Add the whole ganache mixture into the remaining whipped cream and gently fold until fully combined.

Divide the mousse between dessert cups and refrigerate for at least 3 hours or until set.

Optionally, decorate with more whipped cream and grated chocolate before serving.