Serves 6. Recipe can be doubled.
1 cup half-and-half, divided
1-1/4 tsps. unflavored gelatin
1/2 cup semisweet chocolate chips
6 (2-1/2-inch) round chocolate wafers
1 cup fresh blueberries
1. In a large microwaveable bowl, place 1/3 cup 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, about 30 minutes.
2. Meanwhile, line 6 muffin cups with paper or silicone muffin liners; place a chocolate wafer in each, crush to fit; set aside.
3. With an electric mixer, beat the chocolate mixture until smooth and fluffy. Fold blueberries into mousse; spoon into chocolate papers; cover loosely and chill until firm, about 2 hours.
Nutritional analysis per serving: 163 calories, 10 grams fat, 6 grams saturated fat, 65 milligrams sodium, 19 grams carbohydrates, 2 grams fiber and 3 grams protein.