Whipped ganache achieves a mousse-like lightness that standard ganache cannot, but it requires dividing the cream into two roles. Heat half the cream to just below simmering and pour it over finely chopped chocolate to create the emulsion base - let it stand for 2 minutes before stirring gently from the centre outward in small circles. This creates a smooth, glossy ganache. The critical step is patience: cool this base completely to room temperature before proceeding. Separately whip the remaining cold cream to medium-soft peaks, then fold it into the cooled ganache in stages - one-third first to lighten, then the rest. If the base is still warm when you fold, the whipped cream deflates and you get dense ganache instead of the pillowy texture Paul called 'absolutely delicious.' The result should hold its shape when spread but feel cloud-soft when bitten.