Bring the heavy whipping cream to a boil. Pour the hot cream over the white chocolate. Wait 1-2 minutes until white chocolate melts.
Whisk until smooth. Place white chocolate in the fridge for about 45 minutes. Chocolate should chill completely but at the same time still liquid.
Beat the chilled chocolate until soft foam.
Using piping bag or small spoon, spread the mousse into the glasses.
Refrigerate your dessert for 4-6 hours.
Before serving, garnish each glass with fresh berries. If the portion is mini, you can cut raspberries into 2 pieces.