Add the heavy cream, powdered sugar, vanilla extract, and a pinch of fine salt in a large bowl or the bowl of a stand mixer fit with a whisk attachment.
Mix on medium-high speed until the whipped cream starts to gather in the whisk attachment and you can see texture around the edges of the bowl. The whipped cream should be thick and able to keep its shape. This usually takes about 2 1/2 to 3 minutes in my stand mixer.
Gently fold the chocolate mixture into the whipped cream using a rubber spatula. Use the spatula to swoop around the sides of the bowl and pull through the center like I show in the video of this recipe. Be careful not to over-mix the mousse, or it will become deflated and lose its structure.
Cover the mousse with plastic wrap and chill in the refrigerator for at least 2 hours or up to 2 days.
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