White Chocolate Mousse
Use a medium saucepan to combine the white chocolate chips (or a bar of white chocolate broken into chunks), 1/4 cup of heavy cream, and 2 tablespoons of light corn syrup.
Cook over medium-low heat until the chocolate has melted. Stir frequently. Remove the mixture from the stovetop and allow it to cool to room temperature.
Use an electric hand mixer to whisk the remaining cup of cream in a mixing bowl until the cream has formed stiff peaks.
Fold the whipped cream into the cooled, melted white chocolate mixture.
Divide the cream into individual dessert bowls. Top with fresh (macerated) berries and chill in the fridge for at least 3 hours.