In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, whip the heavy whipping cream on medium-high speed until soft peaks form.

Add the confectioners’ sugar and beat until stiff, glossy peaks form. Place the bowl of whipped cream in the refrigerator to chill.

In a small bowl, whisk the dry milk into the hot water until it dissolves completely. Set it aside.

Place the chopped white chocolate in a small, heat-safe bowl, and place it over a bowl of simmering water to create a double boiler, stirring occasionally until the chocolate is melted and smooth.

Add the butter and vanilla, and mix until once again melted and smooth. Remove the bowl from the heat.

Whisking constantly, add the milk powder and water mixture. Whisk until smooth.

Set the mixture aside to cool, whisking occasionally until the bowl that the chocolate mixture is in is no longer hot to the touch, about 5 minutes.

Remove the large bowl of whipped cream from the refrigerator, and pour the slightly cooled chocolate mixture into the bowl.

Carefully mix and fold the ingredients together, taking care not to deflate the whipped cream more than necessary.

Divide the mixture among serving jars or bowls.

Cover and refrigerate until set, about 2 hours. Serve chilled, with white chocolate shavings and berries.