Incidentally, you can substitute diced fresh peaches or diced ripe mango for the berries, if you wish. Pour about half of hot cream onto chocolate. Let stand for a minute or two, then stir or whisk gently until smooth. Gradually stir or whisk in remaining hot cream. Let stand at room temperature until no longer warm.
White chocolate can be stubborn about melting.
If yours refuses to melt completely, scrape it into food processor fitted with steel blade, and process just until smooth. When white chocolate mixture is at room temperature, pour remaining 1 cup cream into chilled medium bowl. If mixture is not evenly-colored, gently fold it over on itself until it is. At this stage, the chocolate cream will be of a soft topping consistency. To serve, pick over your berries, discarding any that are soft or moldy.