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.