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White chocolate mousse and wild blueberries

Author: Les Cultures de chez nous
Petit fuits 2
Preparation 30
Baking 10
Portions 4
Freezing No


  • Mousse :
  • 4 gelatin leaves
  • 200 gr (1 cup) of cooking white chocolate
  • 3 medium eggs
  • 1 sachet of vanilla sugar
  • 15 ml (1 tablespoon) of sugar
  • 150 ml (233 cup) of cream
  • Wild blueberries sauce :
  • 300 gr (2 1/4 cups) of wild blueberries (fresh or frozen)
  • 60 ml (4 tablespoons) of Amaretto
  • 1 pinch of orange zest
  • 45 ml (3 tablespoons) of cornstarch
  • 15 ml (1 tablespoon) of water
  • Mint and lemon thyme for garnishing
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  • Soak gelatin into cold water for 5 minutes. Keep few pieces of white chocolate for garnishing. Make cubes with white chocolate left and melt in hot water with a bain-marie. Cool down.
  • Divide egg whites and yolks. Mix egg yolks to vanilla and a tablespoon of hot water. Stir until it thickers. Add gelatin and mix. Whisk egg whites and whisk seperately cream and sugar. Mix the two mixture and add melted chocolate. Refrigerate for 4 hours.
  • Heat blueberries in Amaretto and orange zest until thawed. Mix cornstarch with cold water, then add to blueberries and stir. Bring to a boil and then cool down.
  • Form balls of mousse and set at the center of a plate. Add blueberries sauce around mousse balls. Finely grate few pieces of white chocolate and season up to taste with mint and lemon thyme.

Chef's notes