Rub garlic heads with olive oil. Wrap individually in aluminum foil and roast in 375 degree oven for about 45 minutes.

Remove roasted garlic from oven and squeeze the cooked garlic from from each clove. Puree softened cloves in food processor.

Whip cream until soft peaks form. Fold whipped cream into garlic puree. Season to taste with salt and white pepper. Add chives if desired.