Pour ½ cup of heavy cream into a microwave-safe bowl. Heat for 50 seconds. Add white chocolate chips and stir for 1–2 minutes until fully melted and smooth. Set aside and allow to cool to room temperature.
Pour remaining 1 cup of cold heavy cream into a medium bowl. Beat with a hand mixer or stand mixer until stiff peaks form.
Gently fold half the whipped cream into the cooled chocolate mixture using a large spatula. Fold in the remaining whipped cream until smooth and uniform.
Divide the mousse between 4 ramekins or glasses. Refrigerate for at least 1 hour before serving.
Top with whipped cream, white chocolate shavings, and fresh berries. Serve cold.
