Directions

In a large microwaveable bowl, place 1/3-cup (80 mL) half-and-half. Sprinkle gelatin over and stir to mix; set aside to allow gelatin to soften for 5 minutes; microwave on high until bubbles appear, 30 to 60 seconds. Add chocolate chips and stir until smooth then stir in remaining half-and-half. Cover and refrigerate until the mixture starts to set, 20 to 30 minutes. Meanwhile, line 6 muffin cups with paper or silicone cupcake liners; place a chocolate wafer in each, crush to fit; set aside. With an electric mixer, beat the chocolate mixture until smooth and fluffy. Fold blueberries into mousse; spoon into cupcake papers; cover loosely and chill until firm, about 2 hours. (Recipe can easily be doubled.)