In a small heatproof bowl, place chocolate.

In a small saucepan, heat ¼ cup (60 grams) cream over medium heat until steaming. (Do not boil.) Pour warm cream over chocolate. Let stand for 5 minutes. Whisk until chocolate is melted and mixture is smooth. Let cool completely.

In the bowl of a stand mixer fitted with the whisk attachment, beat remaining ¾ cup (180 grams) cream at medium-high speed until frothy. Add sugar, 1 tablespoon (12 grams) at a time, beating until stiff peaks form. Gently fold in chocolate mixture in three additions. Use immediately.