Spread a layer of chocolate on to the acetate. Allow to set slightly before covering with a second layer. You want the chocolate to be thick enough that it will hold it's form when you remove the acetate but not so thick that it will snap as you bend it. Shape the acetate to make the teardrop shape and secure with a paper clip. Place the teardrops in the fridge and allow to set.
Whisk the egg white with the sugar and salt to stiff peaks using an electric whisk.
Melt the chocolate in a heatproof bowl over a bain marie, making sure the water does not touch the bottom of the bowl.
Whisk the egg yolks and gradually add the double cream whilst whisking until the mixture is the same consistency as a mayonnaise.
Pour the melted chocolate over this mixture and combine.
Fold in the whisked egg whites ensuring that the mixture maintains a mousse-like appearance and consistency.
Use a piping bag to half fill the teardrops with chocolate mousse. Allow the mousse to set in the fridge for 2 hours.
Boil the sugar and water to form a syrup. Allow to cool.
Blitz the frozen blueberries in a food processor and add the syrup.
Quickly spoon the sorbet on top of the chocolate mousse tear drops.
Dust with icing sugar and cocoa powder and serve immediately.
«If you want to prepare this a little in advance, place the finished dessert in the freezer for about 15 minutes, without the icing sugar and cocoa powder - dust immediately before serving.»