Chocolate Mousse with Blueberries
This recipe is very sweet and contains a lot of sugar, but it can be a perfect treat at the end of the day.
You can use different berries or fruits depending on your preferences and what's in season. Feel free to omit the red wine if you like.
Caramelize the sugar in a saucepan until golden brown then deglaze with wine and season with lemon juice. Rinse and spin dry the blueberries and add to the pan with the sugar and wine mixture. Cover and bring to a boil. Whisk together the cornstarch with a little cold water and add to the blueberries to thicken. Remove from heat, let cool slightly and spoon into four serving glasses.
Coarsely chop the chocolate and melt together with cognac over a hot water bath or double boiler. Remove from heat. Separate the egg and whisk the egg yolks with half the sugar until fluffy and sugar has dissolved. Beat the cold cream until stiff. Beat the egg white with the remaining sugar until stiff peaks form. Add the egg yolk mixture to the slightly cooled chocolate and stir with a whisk. Fold the whipped cream into the chocolate mixture, then carefully fold in the egg whites. Spoon into the glasses on top of the blueberry mixture and chill in refrigerator for at least 3 hours. Serve cold.