Using whipped cream instead of eggs highlights the flavors of these lighter chocolates. Because white and milk chocolate are much more prone to overheating and seizing up during melting than bittersweet chocolate, be vigilant and make sure the water never simmers.

Heat a saucepan of water until the water is steaming, not simmering. Combine in a medium heatproof bowl:

Remove the saucepan from the heat, place the bowl of chocolate over the steaming water, and stir until the chocolate is completely melted. If needed, set the pan back on the heat to reheat the water. Depending on the chocolate, it may be very thick and pasty after melting. If so, stir in hot water a teaspoon at a time until the chocolate flows smoothly from a spoon held above the bowl. Set aside. Beat in a large bowl, or in a stand mixer with the whisk attachment, until soft peaks form:

Fold one-third of the whipped cream into the chocolate, then fold the chocolate into the remaining whipped cream. Divide the mousse among 6 ramekins or custard cups and refrigerate for at least 2 hours or for up to 24 hours. Alternatively, layer the mousse in glasses with:

then refrigerate. Or simply serve the chilled mousse with the berries or coulis.