Lemon Blueberry Mousse Cake

Directions

• Combine crushed Nilla wafers and melted butter in a large bowl, stir together until completely combined and mixture is the texture of wet.
• Spray a springform pan with cooking spray, then press mixture into pan.
• Place blueberries in a food processor, blend until pureed. Stir in lemon juice and lemon zest, then sprinkle gelatin on top. Let sit for 5 to 10 minutes to bloom.
• Place chocolate chips in a heatproof bowl. In a small saucepan over medium-high heat, bring 1 cup heavy cream to a simmer then remove from heat. Whisk in softened gelatin and blueberry puree and stir until completely dissolved.
• Pour mixture over white chocolate chips and whisk until chocolate is melted. Place mixture in refrigerator for at least 15 minutes.
• In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl using a hand mixer), beat remaining 2 cups cream with powdered sugar until stiff peaks form.
• Add in about 1/4 cup whipped cream into melted chocolate mixture. Gently fold in remaining whipped cream until fully incorporated and pour over prepared crust.
• Refrigerate until firm, about 4 hours.
• Toss blueberries with lemon juice and sugar. Top over the cake. Slice and serve.