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Author Notes: A yummy, light dessert created by U.S. HighBush Blueberry Council —Liz Rea
- 1 cup half and half, divided
- 1 1/4 teaspoons unflavored gelatin
- 6 (21/2 inch) chocolate wafers
- 1 cup fresh blueberries
- In a large microwaveable bowl, place 1?3-cup half-and-half
- Sprinkle gelatin over and stir to mix
- Set aside to allow gelatin to soften for 5 minutes
- Microwave on high until bubbles appear, 30 to 60 seconds
- Add chocolate chips and stir until smooth then stir in remaining half-and-half
- Cover and refrigerate until the mixture starts to set, 20 to 30 minutes
- Meanwhile, line 6 muffin cups with paper or silicone cupcake liners
- Place a chocolate wafer in each, crush to fit
- Set aside
- With an electric mixer, beat the chocolate mixture until smooth and fluffy
- Fold blueberries into mousse
- Spoon into cupcake papers
- Cover loosely and chill until firm, about 2 hours