Blueberry and white chocolate mousse from Donna Hay is made with simple ingredients yet its taste is anything but simple. It’s actually quite sophisticated. We think you and everyone who tries it will feel the same.
Patience, Patience, Patience
This recipe requires little kitchen know-how although it does demand some patience at two different stages. First, be sure to resist the urge to stir after you sprinkle the gelatin over the cold water. It’s imperative you not disturb it while it’s “blooming,” as this allows the gelatin to absorb the water evenly and, hence, dissolve smoothly when it’s heated a little later in the recipe. You may also need to sit on your hands while the white chocolate mousse chills. It will have an unspeakably more impressive texture if you can stash the dessert in the fridge for at least an hour, preferably longer. Who says patience doesn’t pay?
Blueberry and White Chocolate Mousse
- Quick Glance
- Quick Glance
- 20 M
- 1 H, 30 M
- Serves 6
Lightly butter six 1-cup-capacity serving glasses. Pour the cold water into a bowl and sprinkle the gelatin evenly over the surface. Do not stir. Let stand until the gelatin absorbs the water.
Place the chocolate and cream in a saucepan over medium-low heat. Stir until smooth and the chocolate is melted and fully incorporated. Add the gelatin mixture and stir for 1 minute, just until the gelatin is dissolved. Remove the pan from the heat and pour the mixture into a bowl. Whisk for 3 minutes or until cooled.
Stir in the blueberries and pour the mixture into the glasses. Refrigerate the desserts until set, at least 1 hour. (For the best texture, refrigerate the mousse for an hour at the very least.) Serve sprinkled with extra blueberries, if desired.
Recipe Testers' Tips
This produces a delicious and elegant dessert with the white chocolate providing a mellow background for fresh blueberries. It’s very rich so a little goes a long way. The instructions are simple and straightforward, requiring almost no effort. The only thing I found confusing is the consistency of the “mousse.” With the addition of the gelatin, it has a more pudding-like consistency when it has set. While this is not a bad thing, it was confusing to several of my tasters, who are used to a lighter mousse texture. I will certainly make this again, but perhaps add a cup of whipped cream to the cooled cream and berries to lighten the texture.