Melt the white chocolate in the microwave for 40-60 seconds and stir the chocolate until all lumps are dissolved.

Let the chocolate cool while the room temperature whipping cream is whipped to a light whipped cream, being careful not to over-whip the cream, as it will otherwise appear separated.

Put 1/3 of the whipped cream into the melted chocolate and mix well so that the whipped cream and chocolate are the same temperature.

Now gently fold the remaining whipped cream with the chocolate, keeping it airy.

Spoon the mousse into serving glasses and refrigerate for at least 2-4 hours to set.