1. Heat the cream over very low heat. Incorporate the white chocolate pieces, a little at a time, and melt until the mixture is smooth and homogeneous.
2. Remove the pan from the heat and let it cool. Place the mixture in the refrigerator for at least 2 hours.
3. Remove the cream from the refrigerator and whip it with a mixer
4. Place the biscuits in the bottom of individual molds. Spread the mousse.
5. Refrigerate for an additional hour and unmold 2 minutes after removing from the refrigerator.