Gently fold the cooled ganache into the whipped cream in 2–3 additions. Use a spatula and a light hand, scooping around the sides and up through the center, until the mixture is evenly combined and no streaks remain. Take care not to deflate the cream.
Spoon or pipe the chocolate mixture into small cups, ramekins, or glasses. Smooth the tops if you like.
Refrigerate the cups for at least 1 hour to set and develop flavor. Serve chilled, optionally topped with a small dollop of additional whipped cream, shaved chocolate, or a few fresh berries.
For a deeper, more bittersweet flavor, use chocolate closer to 70% cacao and reduce the sugar to 1–2 tablespoons; for a milder, more kid-friendly dessert, use semi-sweet chocolate and keep the full amount of sugar. A teaspoon of vanilla extract or a pinch of fine sea salt folded in with the ganache will round out the flavor and make the chocolate taste more complex. If you enjoy a hint of warmth, stir in 1–2 teaspoons of coffee liqueur, Irish cream, or dark rum to the cooled ganache before folding it into the whipped cream—just enough to perfume the dessert without loosening it too much. For a mocha version, dissolve 1–2 teaspoons of instant espresso powder in the hot cream before pouring it over the chocolate. You can also play with texture by layering the chocolate whipped mixture with crushed cookies, toasted nuts, or granola in clear glasses for a quick parfait. If you prefer a lighter texture, stop whipping the cream at very soft peaks so the final dessert is more mousse-like; for a slightly denser, almost truffle-like cup, chill the filled cups longer (2–3 hours) and serve in smaller portions.
