Chop the chocolate: Finely chop the white chocolate so it melts evenly. Place it in a heatproof bowl.

Warm a portion of cream: In a small saucepan, heat 1/2 cup of the cream over low heat until steaming but not boiling. Remove from heat.

Make the ganache base: Pour the hot cream over the chopped white chocolate. Let it sit for 1 minute, then stir gently until smooth and glossy. Stir in the vanilla and a pinch of salt. If any bits remain, place the bowl over a barely simmering water bath and stir until melted.

Cool the mixture: Let the white chocolate mixture cool to room temperature, about 10–15 minutes. It should be fluid but not warm to the touch.

Whip the remaining cream: In a cold bowl, whip the remaining 3/4 cup cream to soft peaks. Don’t overwhip; it should be airy and billowy, not stiff.

Fold gently: Add one-third of the whipped cream to the cooled chocolate mixture and stir to lighten. Gently fold in the rest with a spatula until no streaks remain.

Portion and chill: Spoon into small cups or glasses. Chill for at least 1–2 hours to set. For faster service, pop them in the freezer for 20–25 minutes, then move to the fridge.

Finish and serve: Top with berries, zest, shaved chocolate, or a cookie crumble. Serve cold.