Place the chocolate chips in a heat safe bowl. We like to use the bowl of our mixer so there is less clean up.
In a small sauce pan heat the cream over medium high heat until it starts to form small bubbles around the edges. Be sure to keep an eye on it so it doesn't boil over. This can also be done in the microwave.
Once the bubbles form remove the cream from the heat and pour it over the chocolate. Try and cover as much of the chocolate chips as you can. Let stand 3-5 minutes without stirring.
Wisk the ganache by hand until completely smooth. Let the ganache set until it is firm but still soft. This can be done at room temperature or in the refrigerator and can take a few hours so plan accordingly.
When the ganache has set, transfer to the bowl of a stand mixer. Whip at high speed until fluffy, about 3-4 minutes.