Blueberry Mousse

Blueberry Mousse

4 cups blueberries (2 pints)
3/4 cups sugar
2 tbsp. unflavored gelatin
1/3 cup boiling water
3 tbsp. lemon juice
2 cups whipping cream

Puree blueberries in blender until smooth. Place puree in saucepan. Stir in sugar and cook over low heat for 5 minutes.
Sprinkle gelatin over boiling water and stir to dissolve. Add gelatin and lemon juice to blueberry mixture. Bring to boil. Remove from heat and transfer to large mixing bowl. Let stand 30 minutes, stirring occasionally. Chill for 2 hours. Whip cream and fold into berry mixture. Spoon into chocolate cups and garnish. Chill until served.