First we have to melt the chocolate. You can microwave for a minute or two, or use double boiling method to melt it. I chose the later. Boil little water in a pan. Place a bowl over it with chocolate chips (Not even a drop of water should be mixed in chocolate). Keep stirring with a spatula, until the chocolate melts. Keep aside.
Beat the cream, I used my hand blender with whip attachment. I kept the container in freezer before using for the cream to form stiff peaks sooner. Keep whipping in medium speed until you get stiff peak.
That is if you invert the container, the cream should not move/ drip. Check it by lifting the whip to see if it forms stiff peaks.
Gently fold in the melt chocolate (warm, not hot). That is do not beat/ whip to mix. Just use the spatula and gently mix. Do not over mix.
Spoon in to small shot glass or any of your small serving bowls and cling wrap it. Refrigerate for minimum 1 hour or until serving.
I topped it with fresh cream and chocolate shavings.