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Canada- Blueberry Mousse in White Chocolate Cups

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Blueberry Mousse in White Chocolate Cups

Submitted by:  Audrey Marion
From:  Canada


6 squares white chocolate (6oz.)    1 1/2 envelopes unflavored gelatin    2 cups blueberries
1 Tbsp. shortening           1/2 cup sugar      1 cup whipping cream
2 egg whites beaten with 2 Tbsp. sugar

Melt white chocolate and shortening in top of double boiler over hot water.  Remove from heat but keep over warm water.  Spread thin layer of chocolate inside of 12 pleated foil cupcake lines that have been placed in muffin pan cups.  Refrigerate for 1 hour, and coat again. Refrigerate.  When thoroughly hardened, peel foil from chocolate carefully and refrigerate until ready to fill.  Puree blueberries in blender or food processor. Transfer to saucepan.  Sprinkle gelatin and 1/2 cup sugar over top.  Place over low heat and stir to dissolve gelatin and sugar.  Place over iced water, stirring often until mixture begins to thicken.  Beat egg whites until foamy.  Add in 2 tablespoons of sugar and eat to form soft peaks.  In another bowl, beat whipping cream until stiff.  Fold whipping cream into blueberry mixture then fold in beaten egg whites.  Fill chocolate cups with blueberry mixture.  Garnish with some fresh blueberries and refrigerate until serving.


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