In medium saucepan or microwaveable bowl, heat whipping cream until hot (do not boil). Remove from heat; add chopped candy; stir until smooth and melted. Let stand at room temperature 30 minutes. Cover and refrigerate until cold, about 1 hour. With electric mixer, beat until just light and fluffy, being careful to not overbeat. Spoon into chocolate shells or dessert dishes. Refrigerate until firm.
Makes about 4 cups ganache.