Set aside six large, or 8-10 smaller goblets or dishes.

For the Ganache:  In microwave, heat heavy cream for approximately 45 seconds to hot and steamy.  Add 1 cup chocolate chips and let sit for a minute to melt.  Stir to make a smooth ganache.  Divide the ganache between the glasses or serving dishes and place in the refrigerator to set while you prepare the custard.

For the Custard:  Start by whisking the egg yolks, milk, 1 cup of heavy cream, cornstarch, kosher salt and vanilla in a medium bowl.  Strain the egg/milk mixture through a fine mesh sieve into another bowl and set aside while you prepare the caramel.

In a medium saucepan, heat the sugar and water over medium high to high heat.  As the sugar dissolves and begins to turn amber in color, gently swirl the pan to even out any darker spots, working to keep the caramelizing sugar evenly colored.  Once a nice amber color has been reached and the sugar crystals have dissolved, stir in 1 Tablespoon of butter.  When the butter has melted, carefully add the 1 cup of heavy cream, being careful to avoid steam and splattering.  Remove from heat and prepare to temper the egg mixture.

Slowly drizzle the hot caramel into the egg/milk mixture whisking constantly.  You want to avoid cooking the eggs, so take your time.  Rather than doing a traditional temper, I found success by incorporating all of the caramel into the egg mixture before pouring the entire egg/milk/caramel mix back into the saucepan and returning it to the heat.

Over medium heat, and whisking constantly, cook the custard until thickened.  This will happen just at the point of boiling.  We are looking for hints of bubbling at the edges without a full rolling boil.  Once this has been reached, remove from heat and retrieve the ganache layer from the refrigerator.

Gently pour or spoon the caramel custard over the ganache layer.  Cover the glasses and return to the refrigerator to chill for at least an hour before topping with whipped cream.

For the Topping: Using a stand mixer or hand mixer and bowl, whisk the cream and sugar until medium- stiff peaks form.  Top the cooled custards with the whipped cream and optional chocolate shavings.