In a small pot, bring the cream to a boil. Pour the hot cream over the chocolate and let sit for 1 minute without stirring. Whisk until smooth. Cover with plastic wrap directly on the surface of the cream. Refrigerate for 3 hours or until completely chilled.
Meanwhile, in another small pot off the heat, combine all of the ingredients. Bring to a boil. Simmer over medium heat for 3 minutes, stirring frequently. Transfer to a bowl. Cover and refrigerate for 1 hour or until completely chilled.
Using an electric mixer, beat the chilled white chocolate cream until semi-stiff peaks form. Transfer to a pastry bag fitted with a plain tip.
Divide the blueberry compote and wafers among four 1-cup (250 ml) jars. Add the white chocolate whipped cream. Using a fine grater, top each jar with some grated white chocolate. Garnish with a few fresh blueberries, if desired.