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Blackberry Vanilla Jewel Hearts with Crystal Mirror Coating

A stunning dessert featuring blackberry vanilla mousse with a creamy center, a biscuit base, and a glossy crystal mirror coating, garnished with fresh blackberries and edible silver flakes.

  • Total Time: 6 hours 30 minutes (plus freezing)
  • Yield: 8 1x

Ingredients

Scale
  • For the Blackberry Vanilla Mousse:
  • 1 cup blackberry puree
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Vanilla Cream Center:
  • 3/4 cup mascarpone cheese
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Crystal Mirror Coating:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup sweetened condensed milk
  • 1 cup white chocolate, finely chopped
  • 1 tbsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp clear vanilla extract
  • 1 tsp edible pearl luster dust
  • 1 drop purple food coloring
  • For Garnish (optional):
  • Fresh blackberries
  • White chocolate curls
  • Edible silver flakes

Instructions

  1. 1. Mix crushed biscuits with melted butter and press into heart-shaped molds as a thin base layer. Chill for 15 minutes.
  2. 2. Combine mascarpone, powdered sugar, and vanilla extract until smooth.
  3. 3. Spoon into small silicone inserts and freeze until firm.
  4. 4. Bloom gelatin for the mousse in cold water for 5 minutes.
  5. 5. Beat cream cheese, blackberry puree, sugar, and vanilla extract until smooth.
  6. 6. Warm a small portion of the cream and dissolve the gelatin, then mix into the blackberry mixture.
  7. 7. Whip the remaining cream to soft peaks and fold into the mixture.
  8. 8. Fill heart molds halfway with mousse.
  9. 9. Place a frozen vanilla cream center into each mold.
  10. 10. Cover with remaining mousse and smooth the tops.
  11. 11. Freeze for at least 6 hours or until completely firm.
  12. 12. Bloom gelatin for the coating in cold water.
  13. 13. Heat sugar, water, and condensed milk until steaming.
  14. 14. Remove from heat and stir in gelatin and white chocolate until smooth.
  15. 15. Add vanilla extract, pearl luster dust, and food coloring.
  16. 16. Blend until glossy and crystal smooth.
  17. 17. Cool coating to about 90°F (32°C).
  18. 18. Unmold frozen hearts and place on a wire rack.
  19. 19. Pour the crystal mirror coating evenly over each heart until fully coated.
  20. 20. Refrigerate for 30 minutes before serving.
  21. 21. Garnish with fresh blackberries, white chocolate curls, and silver flakes.
  • Author: Chef Stella
  • Method: Dessert

Nutrition

  • Calories: 350
  • Sugar: 34g
  • Fat: 20g
  • Carbohydrates: 39g
  • Protein: 4g