Chocolate Blueberry Mousse Recipe
Cakes & Desserts
of 19 vote(s).
Delicious rich mousse over a bed of blueberries accompanied by light and crumbly shortbread fingers.
Oven temperature: 150 C / Gas mark 2
- 110g/ 4oz 70% Cocoa solids dark chocolate (broken into chunks)
- 3 Large eggs (separated)
- 50g/ 2oz Caster sugar
- 150ml/ ¼ pt Whipping cream
- 150g/ 5oz Fresh blueberries
- 1 x 15ml tbsp Brandy (optional)
- 150g/ 5oz Glutafin Select White Mix
- 110g/ 4oz Butter
- 50g/ 2oz Caster
- 50g/ 2oz Ground rice
- ½ x 5ml tsp Pure vanilla extract
1.Prepare mousse. Melt chocolate in a bowl resting over gently simmering water until smooth liquid and glossy. Remove from the heat and stir in the egg yolks, lightly whipped cream and caster sugar.
2.Whisk egg whites in a clean dry bowl using an electric whisk until stiff and meringue like.
3.Gently fold a quarter into the chocolate mixture using a metal spoon to loosen mix. Gently fold in remainder until combined.
4.Divide blueberries between 4 serving dishes or glasses and drizzle with brandy if using. Spoon over chocolate mousse to cover. Chill for 2 hours or until set.
5.Make shortbread fingers. Cream the butter and sugar together with an electric whisk until pale in colour, light and fluffy.
6.Gradually stir in remaining ingredients and draw mixture together into a ball using hands.
7.Knead lightly on a surface lightly dusted with Glutafin Mix until smooth and press into a greased and lined 23cm/9" square shallow baking tin.
8.Prick all over with a fork and bake until pale straw in colour. Leave for 5 minutes before scoring into fingers using a sharp pointed knife.
9.Rest on a cooling tray and only remove from tray once completely cold and crisp.
10.Sprinkle liberally with a further tablespoon of caster sugar just before serving with the chocolate mousse.