Mousse With Wild Blueberry Sauce

• 6 ounces white chocolate, finely chopped
• 2 teaspoons unflavored gelatin
• 3 eggs, separated
• 1 (8 g) envelope vanilla sugar
• 1 tablespoon granulated sugar
• 23 cup whipped cream
• 2 12 cups frozen wild blueberries
• 1 12 cups amaretto liqueur
• 12 teaspoon grated orange rind
• 3 tablespoons cornstarch
• shaved white chocolate (to garnish)
• fresh mint leaves (to garnish)

1. Mousse: In a heatproof bowl set over hot water melt chocolate; let cool.
2. In a small saucepan, sprinkle gelatin over 1/4 cup cold water.
3. Warm over medium-low heat until dissolved.
4. In a bowl, whisk together egg yolks, vanilla sugar, sugar and 1 tablespoons hot water until thickened.
5. Add gelatin and whisk until combined.
6. Using electric mixer, beat egg whites until firm peaks form.
7. Whip cream and fold into gelatin mixture.
8. Fold in egg whites and melted chocolate until well combined.
9. Cover and refrigerate for 4 hours or until set.
10. Wild Blueberry Sauce: Meanwhile, in a saucepan, bring wild blueberries, Amaretto and orange rind to boil.
11. Whisk cornstarch with 1/4 cup water and stir into wild blueberry mixture.
12. Cook stirring for 1 minute or until thickened.
13. Let cool.
14. Using ice-cream scoop, scoop out mousse onto plates decoratively and spoon sauce around mousse.
15. Sprinkle with shaved white chocolate and garnish with fresh mint.
16. NOTE: Prep time does not include setting time for Mousse.

white chocolate, unflavored gelatin, eggs, vanilla sugar, sugar, whipped cream, blueberries, liqueur, orange rind, cornstarch, shaved white chocolate, mint

Taken from www.food.com/recipe/mousse-with-wild-blueberry-sauce-331652 (may not work)