Begin by placing a metal or glass mixing bowl along with your beaters in the freezer for 10-15 minutes.

In a microwave-safe bowl, combine ½ cup of heavy cream with your white chocolate chips. Microwave on 50% power for 2 minutes, stirring often until melted.

Pour the remaining 1 ½ cups of heavy cream into your now-chilled mixing bowl. Whip on high speed for 3-5 minutes until stiff peaks form.

Gently add the cooled white chocolate mixture to the whipped cream, folding carefully to not deflate the whipped cream.

Divide the mousse into individual serving containers, smoothing the tops. Cover with plastic wrap and refrigerate for a minimum of 3 hours.

When ready to serve, garnish with white chocolate shards or curls and fresh berries.