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Blueberry Chocolate Mousse Cups

Blueberry Chocolate Mousse Cups

6 servings


  • 1 cup (250 mL) half-and-half, divided
  • 1-1/4 (6 mL) teaspoons unflavored gelatin
  • 1/2 cup (125 mL) semi-sweet chocolate chips
  • 6 (2-1/2-inch or 6 cm) round chocolate wafers
  • 1 cup (250 mL) fresh blueberries


In a large microwaveable bowl, place 1/3-cup (80 mL) 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. (Recipe can easily be doubled.)