¼ cup water
3 Tbsp. sugar
1 cup semisweet chocolate chips
¼ tsp. kosher salt
¼ tsp. ground cinnamon
1 cup heavy whipping cream
Fresh raspberries and blueberries
Place water and sugar in a small saucepan over high heat and bring to a boil. Remove from heat and add chocolate chips, salt and cinnamon. Stir until melted. Let cool to room temperature.
When chocolate has cooled, use the whisk attachment of a stand mixer or an electric hand mixer to beat whipping cream for 3-5 minutes or until stiff peaks form. Add a large spoonful of whipped cream to chocolate and stir to combine. Gently fold chocolate mixture into the remaining whipped cream until completely combined.
Divide mousse into 4 bowls and refrigerate for at least 1 hour. Garnish with berries and chocolate shavings.