Recipe: Blueberry and White Chocolate Mousse

BLUEBERRY AND WHITE CHOCOLATE MOUSSE

3 tablespoons water
2 teaspoons (1 envelope) unflavored powdered gelatin
5 ounces white chocolate, chopped
2 cups half-and-half (not low-fat)
1 cup fresh blueberries, plus extra for garnish

Place the water in a small bowl and sprinkle the gelatin over it. Let stand until the gelatin absorbs the water, about 5 minutes.

In a medium pan over medium-low heat, combine the chocolate and half-and-half, stirring until the chocolate is melted and the mixture is smooth. Add the dissolved gelatin and stir to combine, about 1 minute.

Remove from heat and place the mixture in a bowl. Whisk for 3 minutes or until cooled.

Stir in the blueberries and pour into six 8-ounce glasses. Cover and refrigerate for 45 to 60 minutes until set.

Top with extra blueberries.

Serves 6
Source: The Instant Cook by Donna Hay