1-Melt the chocolate chips in a medium-sized heat-proof bowl using 20-30 second intervals in the microwave, stirring after each until smooth. You can also use a double boiler for a gentler heat.

2-In a small bowl, whisk together the warm water and cocoa powder, then pour it into the melted chocolate and whisk until the mixture is thick and smooth. Let it sit for a moment to cool slightly.

3-In a large bowl or stand mixer with a whisk attachment, combine the heavy cream, powdered sugar, vanilla extract or vanilla bean paste, and a pinch of salt.

4-Whip on medium-high speed until the whipped cream thickens and holds its shape, which takes about 2.5 to 3 minutes. Be careful not to over-whip to keep it creamy.

5-Gently fold the chocolate mixture into the whipped cream using a rubber spatula, taking care to avoid deflating the airiness.

6-Cover the mousse with plastic wrap and refrigerate for at least 2 hours or up to 2 days to set properly.