Ingredients:

Mousse:

• 1 cup white chocolate chips
• ¼ cup water
• 2/3 cup white sugar
• 1 cup heavy whipping cream
• 1 tsp vanilla extract
• ¼ tsp ground clove

Blueberries:

• 1 cup fresh blueberries
• 1/2 cup water
• ½ cup white sugar
• 1 packet gelatin

White Chocolate Mousse: Heat the water in saucepan, with sugar, until sugar is dissolved. Add chocolate chips and melt until smooth. Set saucepan in cold water to cool mixture. Place in the fridge until thoroughly chilled. Whisk smooth. Beat cream and vanilla and cloves until stiff peaks form. Fold into cold chocolate mixture. Pour into serving dishes and enjoy.

Blueberry Gelatin: First start by placing the water on the stove until it boils. Add sugar to boiling until it dissolves. Place blueberries in a blender along with the sugar water and the gelatin and blend until smooth. Be sure to strain this mixture.

Preparation: Both of these mixtures should be placed into piping bags and placed in the cooler for one hour. You may layer as many layers as you wish in eight champagne glasses. Now top each one with fresh blueberries and a sprig of mint.

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We consider this recipe to be IC friendly based on this list of problem foods put out by the Interstitial Cystitis Association and IC Network.

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