1. For the Blueberry Black Currant Sauce, mix blueberries, 2 teaspoons of McCormick® Black Currant Finishing Sugar and water in small saucepan. Bring to gentle simmer on medium heat. Cook, stirring occasionally until sugar is dissolved and mixture is slightly thickened, about 2 to 3 minutes. Remove from heat. Set aside to cool completely.
2. For the Mousse, beat cream cheese and granulated sugar in large bowl with electric mixer on medium speed until well blended and smooth. In separate bowl, beat heavy cream, 2 tablespoons McCormick® Black Currant Finishing Sugar, and vanilla with electric mixer on medium speed until stiff peaks form.
3. Gradually add whipped cream mixture to cream cheese mixture, stirring gently until well blended.
4. To assemble mini mousse cups, spoon 2 to 3 tablespoons of the mousse in small (4-ounce) cups or ramekins. Sprinkle each with about 1 teaspoon cookie crumbs. Repeat layers, ending with a third layer of mousse on top. Drizzle with Blueberry Black Currant Sauce to finish. Refrigerate until ready to serve.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
