How to make Blueberry Mousse Cups -
Blueberry and white chocolate mousse served in chocolate cup.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Dark chocolate (डार्क चॉकलेट), Whipped cream (विप्ड क्रीम )
Cuisine : Fusion
Course : Desserts
For more recipes related to Blueberry Mousse Cups checkout Chocolate Fudge Cake, Chocolate Cupcakes, Quick Chocolate Mousse, Microwave Eggless Chocolate Cake . You can also find more Desserts recipes like Bread and Butter Pudding -SK Khazana Mango Zabaglione Mocha Panacotta Date and Walnut Cake - SK Khazana
Blueberry Mousse Cups Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 26-30 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Blueberry Mousse Cups Recipe
Dark chocolate chopped ¾ cup
Whipped cream 1 cup
Fresh mint sprigs for garnishing
Blueberry compote
Blueberries fresh 1 cup
Castor sugar (caster sugar) ¼ cup
White chocolate ganache
White chocolate chopped ¾ cup
Fresh cream ¾ cup
Method
Step 1
To prepare blueberry compote, cook blueberries with castor sugar in a non-stick pan. Add 1 tablespoon water, mix and cook till blueberries soften and mixture thickens. Transfer into a bowl and cool.
Step 2
To prepare white chocolate ganache, heat cream in another non-stick pan and bring to a boil. Switch off heat, add white chocolate and whisk till it melts. Set aside to cool.
Step 3
Take dark chocolate in a microwave proof bowl and heat in microwave for 30-40 seconds. Remove from heat, whisk and bring down to room temperature.
Step 4
Make a small cut on small plastic cups. Pour some melted dark chocolate in each cup, swirl to coat entirely with melted chocolate and pour the excess back into the same bowl. Set aside for 30 seconds. Refrigerate for 15-20 minutes.
Step 5
To prepare blueberry mousse, combine white chocolate ganache, whipped cream and blueberry compote in another bowl and fold well.
Step 6
Demould the chocolate cups.
Step 7
Fill a piping bag with blueberry mousse. Place chocolate cups on a serving platter, pipe out mousse in each cup and lightly tap.
Step 8
Serve immediately garnished with mint sprigs.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
