In a small saucepan, heat 6 tablespoons of the whipping cream and chocolate over low heat; stir constantly until chocolate is partially melted, about 3 minutes.
Remove from heat; stir until chocolate is completely melted. Let cool to room temperature.
In a small bowl, using an electric mixer set on low speed, beat remaining cream until spft peaks form, about 1 to 2 minutes.
Add the cooled chocolate mixture; using the electric mixer on low speed, beat just until stiff peaks form.
Spoon chocolate cream into a large pastry bag fitted with a large star tip.
Pipe the chocolate cram topping into swirled mounds around the outside edges of the pie.