White Chocolate Mousse - weight White Chocolate

Method

• Use a medium saucepan to combine white chocolate chips (or a bar of white chocolate broken into chunks), 1/4 cup of heavy cream, and light corn syrup. Cook over medium-low heat until chocolate has melted. Stir frequently. Remove mixture from stovetop and allow to cool to room temperature.
• Use an electric hand mixer to whisk remaining cream in a mixing bowl until cream has formed stiff peaks. Fold whipped cream into cooled, melted white chocolate mixture.
• Divide cream into individual dessert bowls. Top with fresh (macerated) berries and chill in the fridge for at least 3 hours.