punnet fresh blueberries, 200g frozen
g dark chocolate
ml thickened cream
1. Scatter fresh blueberries, or some thawed frozen blueberries, over the base of 4 small-sized serving glasses and set aside. 2. Melt chocolate in a large heatproof bowl over a saucepan of simmering water (making sure the bowl does not touch the water). Remove and cool to room temperature. 3. Beat cream in a bowl to soft peaks, then fold into the melted chocolate. 4. Spoon the mousse among serving glasses over the blueberries, and serve immediately.