White Chocolate Mousse

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.