I’m not much of a baker however these Individual Black and White Blueberry Mousse Cups will make you think otherwise. It’s smooth yet creamy texture will make you think I was in the kitchen for hours creating these little cups of joy. I wasn’t. Well it did take me two rounds but hey, the end result was exactly what I was looking for. I squeezed out 12 cups with this recipe, each one was about 3/4 cups but I can easily see these set up as shooters! Wouldn’t they be cute in tall shooter glasses!
I love any kind of Mousse. It’s honestly the only dessert I’m good at making. With chocolate being my favorite this time I also wanted to add in a new texture. FRUIT! I wanted to add in a tint of blueberry. I didn’t know how it was going to turn out to be honest with you but man am I glad I gave it a shot and dared to go outside my usual Mousse making abilities.
I’m sure you’ve heard me talk and rave about the Food and Wine Conference I attended last year. It was an amazing experience and I learned not only about the blogging community but the foodie in me really came out! I finally met all of the people that I’ve virtually known for years! If you are any kind of blogger I highly suggest you try and attend because it’s a whole community coming together to share their knowledge. I made this recipe because one of the amazing sponsors, Dixie Crystals is giving away some amazing prizes including a free ticket to the conference and a $500 Gift Card! You can still enter the contest! I had the pleasures of working with Dixie Crystals last year so I was thrilled when I found out they were coming back this year and providing another contest for us bloggers.
Now onto these Black and White Blueberry Mousse Cups!
- 3½ cups of heavy whipping cream
- 8 oz. of cream cheese, softened
- ½ cup of Dixie Crystals powdered sugar
- 1 8 oz. package of semi-sweet chocolate chips
- 6 oz. white chocolate premium cooking bar
- 2 tsp. of vanilla
- 1 cup of blueberries
- Chocolate square (for topping)
- In a microwavable safe dish heat the white chocolate in 30 min. intervals stirring in between each one (It took me 3) refrigerate to cool off.
- In a small sauce pan heat 1½ cups of heavy whipping cream. As soon as it starts to boil remove it from the heat and add to the melted chocolate stirring constantly. At first it seems like it won't mix but just keep stirring. Once it's combined and has a creamy texture to it refrigerate for at least 2 hours.
- Meanwhile heat the 8 oz of semi-sweet chocolate chips in 30 min. intervals stirring in between each one (it took me 3) Set aside.
- Whip the remaining heavy whipping cream until tall peaks start to form. Add the powdered sugar and mix until combined well. Stir in vanilla and set aside.
- Add the blueberries to a food processor and process for 1-2 minutes. Set aside.
- In another bowl beat the cream cheese until softened. Add the melted chocolate and stir well to combine. Add the whipped cream mixture and slowly combine. Add the processed blueberries and mix well to combine.
- The chocolate mousse turned out thicker than the white so I didn't refrigerate. Add both mousses to plastic bags. Pipe the chocolate into a single serving cup. Pipe the white on top. Using a cheese grate shave some chocolate on top using the chocolate square.
