In a large microwave proof bowl, heat the chocolate chips and the ¼ cup cream in 30-second increments in the microwave, stirring well after each cooking time, until the chocolate is melted and smooth. Set aside to allow to cool to room temperature, you can place the chocolate mixture in the fridge, but don’t allow it to get so cold that it hardens.

In a large bowl or the bowl of a stand mixer, add ½ cup whipping cream and the powdered sugar. Whip using a hand held mixer or the stand mixer until stiff peaks form.

Again, using the hand held mixer or the stand mixer, whip the chocolate ganache until soft peaks form.

Now, the layering happens!