2 cups (500 ml) 35% whipping cream

1/4 cup (60 ml) sugar

3 egg yolks

9 oz (250 g) semisweet chocolate, finely chopped

In a saucepan, bring half the cream to a boil.

In a bowl, beat the sugar and egg yolks for 2 minutes, until the mixture whitens. Whisk in the hot cream. Add the chocolate and allow to melt for 1 minute without stirring. With a whisk, stir until the mixture is smooth.

Cover and refrigerate for about 45 minutes, until the ganache is chilled.

Meanwhile, in another bowl, whisk the remaining cream until soft peaks form. Remove the ganache from the refrigerator and, using a spatula, fold in the whipped cream. Divide into 12 small cups or ramekins. Cover with plastic wrap and refrigerate while preparing the white chocolate topping.

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