Place a metal bowl and beaters into freezer for 15 minutes.
Add 2 cups heavy cream , 1/2 cup confectioners sugar and 4 Tablespoons Jello gelatin powder into the metal bowl and beat for 4-5 minutes or until a stiff peak forms. Store in fridge.
In a pot or saucepan, add the chocolate chips, 2 cups whole milk, 2 cups heavy cream, and vanilla extract. Cook on a medium heat stirring often as you bring it to a low simmer.
Serve the hot chocolate in a mug with some strawberry whipped cream on top and add some sprinkles for fun!