Mousse

1. Melt the white chocolate bar over a double boiler until smooth and creamy. Set aside to cool once melted.
2. In a standing mixer with the whisk attachment, add in the heavy whipping cream and mix on high for 3 - 5 minutes or until stiff peaks form. Place in a clean bowl and set aside.
3. In the same mixer with the same whisk attachment, add cream cheese and beat for 1 minute. Slowly add in melted and cooled white chocolate and mix for 1 - 2 minutes, making sure to scrape down the sides and mix until smooth and well combined with no lumps.
4. Add a pinch of salt and mix to combine.
5. Add the whipped cream and with a spatula gently fold cream into white chocolate mixture. Carefully fold until everything is combined making sure not to overmix. Cover with plastic wrap and set in refrigerator to chill and set for at least an hour or overnight.

Strawberries:

1. Chop strawberries and place in a bowl. Add thinly sliced fresh basil and sugar. Gently toss with a spoon and set in the refrigerator for at least 2 hours, preferably overnight.

Assembly:

1. Either pipe (with a piping bag and tip - for a more decorate look) or spoon mousse into a small serving bowl. Carefully spoon over strawberry mixture. Serve immediately and enjoy!