Preparation materials

15g blueberry powder | 220g whipping cream | 10g sugar | 200g chocolate

Preparation steps

Add 1.15 g blueberry powder Stir 10g water evenly

2. Add 220g light cream, 10g sugar and the freshly prepared blueberry jam

3. Stir over low heat and bubble slightly

4. Turn off the heat and add 200g of chocolate

5. Pour into the mooncake mold

6. Refrigerate for 4 hours

7. Sprinkle with blueberry powder