Blueberry Mousse

Instructions

1. 1

   Puree blueberries in blender until smooth. Place puree in saucepan. Stir in sugar and cook over low heat for 5 minutes. Sprinkle gelatin over boiling water and stir to dissolve. Add gelatin and lemon juice to blueberry mixture. Bring to boil. Remove from heat and transfer to large mixing

2. 2

   bowl. Let stand 30 minutes, stirring occasionally. Chill for 2 hours. Whip cream and fold into berry mixture. Spoon into chocolate cups and garnish. Chill until served.