FOR THE CRUST
- Cooking spray, for pan
- 30 Nilla wafers, crushed
- 5 tbsp. butter, melted
FOR THE MOUSSE
- 1 1/2 c. blueberries, plus more for garnish
- 2 tbsp. lemon juice
- 2 tsp. lemon zest
- 2 tsp. unflavored gelatin
- 2 1/2 c. white chocolate chips
- 3 c. heavy cream, divided
- 1/2 c. powdered sugar
FOR THE TOPPING
- 1 c. blueberries
- 1 tbsp. lemon juice
- 1/4 c. granulated sugar
- In a large bowl, stir together crushed Nilla wafers and melted butter until completely combined and mixture is the texture of wet. Grease a springform pan with cooking spray, then press mixture into pan.
- In a food processor or blender, process blueberries until pureed. Stir in lemon juice and lemon zest, then sprinkle gelatin on top. Let sit for 5 to 10 minutes to bloom.
- Meanwhile, 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.
- Stir in about 1/4 cup whipped cream into melted chocolate mixture. Gently fold in the remaining whipped cream until fully incorporated and pour over prepared crust.
- Refrigerate until firm, about 4 hours.
- Before serving, toss blueberries with lemon juice and sugar. Garnish cake with sugared blueberries.