Chocolate Mousse with Blueberries

Ingredients

• 45 g whole cane sugar
• 125 ml red grape juice
• 1 tbsp Lemon Juice
• 250 g blueberries
• 0.5 tsp cornstarch
• 125 g dark chocolate (min. 70% cocoa content)
• 1 egg
• 100 ml whipping cream

Instructions

1. 1.

   In a pot over medium heat, caramelize 2 tbsp whole cane sugar until golden yellow, deglaze with grape juice and stir in lemon juice. Wash blueberries, drain them in a sieve and add to the pot. Cover and bring to a boil over medium heat.

2. 2.

   Whisk cornstarch with a little cold water and then fold into the blueberry mixture. Reduce heat and stir until the mixture thickens. Then divide among four glasses.

3. 3.

   Coarsely chop dark chocolate and melt it over a double boiler on medium heat, ensuring no water gets in; reduce heat if necessary. Remove from heat.

4. 4.

   Separate egg whites from yolks. Beat yolks with 15 g whole cane sugar until fluffy, then fold into the slightly cooled chocolate. Whisk egg whites with remaining sugar to stiff peaks and gently fold into the mixture.

5. 5.

   Beat chilled cream to stiff peaks. Fold whipped cream into the chocolate mixture, then fold in meringue carefully. Fill glasses with blueberry base, cover, and refrigerate for at least 3 hours.