In a medium sized pan, heat half of the cream and the white chocolate until it melts (don't over cook). Leave to cool. Chop the After Eights into small pieces and then add them to the cooled mixture, stirring gently so that they are evenly distributed.

In a bowl, whisk the remaining cream until light and fluffy and fold into the chocolate mixture. Pour into glasses or bowls (two or four, depending on the portion size) and then refrigerate until the mousse has set.

When ready to serve, sprinkle with chopped cranberries and pistachios along  with a couple of After Eights to decorate. Enjoy!