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Blackberry Rosewater Velvet Domes with White Chocolate Core

Elegant blackberry and rosewater mousse domes with a white chocolate core, velvet sponge base, and mirror glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Blackberry Rosewater Mousse:
  • 2 cups blackberries
  • 1/3 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp rose water
  • 1 cup heavy cream
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • For the White Chocolate Core:
  • 3/4 cup white chocolate, finely chopped
  • 1/3 cup heavy cream
  • 1/2 tsp vanilla extract
  • For the Velvet Sponge Base:
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup milk
  • For the Mirror Velvet Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/3 cup sweetened condensed milk
  • 1/4 cup water
  • 1/2 cup granulated sugar
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • Purple food coloring, as needed
  • Edible shimmer dust, as needed
  • For Garnish (optional):
  • Fresh blackberries
  • Dried rose petals

Instructions

  1. 1. Preheat oven to 350°F (175°C). Grease and line a small baking pan.
  2. 2. Whisk flour, baking powder, and salt in a bowl.
  3. 3. Beat butter and sugar until fluffy. Add egg and vanilla extract.
  4. 4. Alternate adding dry ingredients and milk until smooth.
  5. 5. Bake for 18–20 minutes. Cool completely and cut into small rounds.
  6. 6. Bloom gelatin in cold water for the mousse.
  7. 7. Heat blackberries, sugar, and lemon juice until soft. Blend and strain.
  8. 8. Stir in rose water and gelatin until dissolved. Cool to room temperature.
  9. 9. Whip heavy cream to soft peaks and fold into blackberry mixture.
  10. 10. For the white chocolate core, heat cream and pour over white chocolate. Stir until smooth and chill until slightly thick.
  11. 11. Fill dome molds halfway with mousse, add a small white chocolate core, and cover with more mousse.
  12. 12. Freeze until fully set, about 4 hours.
  13. 13. Bloom gelatin in cold water for the glaze.
  14. 14. Heat water, sugar, and condensed milk until smooth. Remove from heat.
  15. 15. Stir in gelatin, then pour over white chocolate and mix until glossy.
  16. 16. Add purple coloring and shimmer dust. Cool to a pourable consistency.
  17. 17. Unmold frozen domes and place on a rack.
  18. 18. Pour glaze evenly over each dome until fully coated.
  19. 19. Allow glaze to set for 10–15 minutes.
  20. 20. Garnish with blackberries and rose petals before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 330
  • Sugar: 33 g
  • Fat: 17 g
  • Carbohydrates: 41 g
  • Protein: 4 g