1-Place a metal or glass mixing bowl: Place a metal or glass mixing bowl and beaters from an electric mixer in the freezer for 10-15 minutes.
2-In a microwave safe bowl combine 1/2: In a microwave safe bowl combine 1/2 cup heavy cream with the white chocolate chips. Microwave for 2 minutes on 50% power, stirring and adding additional time if needed. Allow the melted chocolate to cool to room temperature.
3-Pour the remaining 1 & 1/2 cups: Pour the remaining 1 & 1/2 cups heavy cream into the chilled bowl and beat on high with an electric mixer until stiff peaks form, this will take 3-5 minutes.
4-Add the cooled chocolate to the whipped: Add the cooled chocolate to the whipped cream and beat until the mixture is fully combined.
5-Divide the mousse into individual serving containers: Divide the mousse into individual serving containers. Cover the containers with plastic wrap and refrigerate at least 3 hours. I frequently refrigerate the mousse overnight, so longer is fine. The mousse will keep for 2-3 days in the fridge.
6-Optional topping: Optional topping: top the mousse with white chocolate shards or white chocolate curls / shavings. To make chocolate shards melt white chocolate, spread it on a silicone mat, allow it to cool completely then break it into pieces. For white chocolate curls, use a vegetable peeler on a white chocolate bar.