With a mixer, whip cold heavy cream until it creates stiff peaks (when whisk is turned upside down, the cream’s peak holds its shape).
Gently warm ½ cup Blake Hill’s Naked Chocolate Raspberry Jam until soft and then return to room temperature (be careful not to overheat or boil).
Finish mousse by gently folding Jam into the whipped cream, carefully maintaining cream’s light, fluffy texture.
Fill desired serving containers with the mousse and freeze for 4 hours or overnight.
When ready to eat, transfer Chocolate Raspberry mousse to refrigerator for 5 minutes.
Top Chocolate Raspberry mousse with dark chocolate chips and Enjoy!
Extra treat: Gently melt chocolate chips in a microwave-safe bowl 15 seconds at a time until soft, stirring in between. Add ½ cup Naked Chocolate Raspberry Jam into melted chocolate, combine, then proceed with steps 3 through 6 above.