Prepare a claw-shaped mold, choose a flat-bottomed container, lined with tinfoil, put the mold on the mold, according to the shape of the mold with tinfoil to the bottom and sides of the mold around the package standby

2. shortening cookies into a plastic bag tied bag, rolling pin will be crushed cookies into powder

3. butter out of the refrigerator, diced in a large bowl of water heated to a liquid form, crushed shortening biscuit powder into the Pour the crushed cookie powder into it

4. Mix the crushed cookies with the butter and spread it on the bottom of the paw-shaped mousse ring, flatten it with a spoon and press it down, then put the container together with the mold into the refrigerator until ready to use

5. Take the cream cheese out of the refrigerator and bring it back to room temperature, then put it into a pot of hot water and heat it up over medium heat and whisk it, then add the milk, granulated sugar, and vanilla extract, stirring to mix well

6. Soak the custard slices in ice water, squeeze out the water and add them to the pot, heat and stir until they melt and mix well with the ingredients in the pot, then remove the small pot and place it in cool water to cool down

7. Put the light cream into a bowl and beat it with an electric mixer until it turns into seven minutes of whipping power

8. Mix 1/3 of the whipped light cream with the cooled down cream cheese mixture

9. Add 1/3 of the whipped cream and mix with the cooled down cheese mixture to form a thicker consistency

9. Add the rest of the whipped cream and mix with the remaining cheese mixture in the bowl

10. Add the large blueberry sauce to the cheese mousse and mix well

11. Remove the frozen mousse base from the oven, and pour the blueberry mousse mixture into the molds. Make sure the bottom of the mousse is about 1.5cm higher than the outer part. Place the mousse in the fridge for about 4 hours and set aside

13. Place the topping ingredients, dark chocolate chips, evaporated milk, and softened butter in a large bowl, heat over medium-high heat, and whisk together until well blended, then cool until not too hot to the touch

14. Remove the mousse from the refrigerator, and use a knife to cut out the center of the mold. Use a hairdryer to heat up the outer part of the mousse cake and then remove the film

15. After the complete removal of the film from the cheese mousse, transfer it to a large plate, and use a flesh scooping spoon to dig out 4 rounded paw-toe portions

16. Pour the warm chocolate mixture into the paw centers and the 4 paw-toe portions, and then leave it for a while for the chocolate mixture to level out, and then place all of the completed Chocolate Blueberry Mousse into the refrigerator again. Place the mousse in the refrigerator until the chocolate is firm and ready to be cut and served