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Midnight Blackberry Vanilla Mousse Bombs with Glossy Shine

  • Yield: 8 1x

Ingredients

Scale
  • For the Blackberry Vanilla Mousse:
  • 1 cup heavy whipping cream
  • 6 oz (170 g) white chocolate, finely chopped
  • 1/2 cup blackberry purée
  • 1/4 cup whole milk
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp vanilla extract
  • 1/2 tsp vanilla bean paste
  • For the Vanilla Center:
  • 1/2 cup vanilla pastry cream
  • 2 tbsp sweetened condensed milk
  • 1 tsp vanilla bean paste
  • For the Glossy Mirror Glaze:
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1/3 cup sweetened condensed milk
  • 6 oz (170 g) white chocolate, finely chopped
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • Black gel food coloring
  • Purple gel food coloring
  • Edible silver luster dust
  • For Garnish (optional):
  • Fresh blackberries
  • White chocolate curls
  • Edible silver flakes

Instructions

  1. 1. Bloom the gelatin for the mousse in 3 tbsp cold water for 5 minutes.
  2. 2. Heat the milk until just steaming, then stir in the bloomed gelatin until dissolved.
  3. 3. Pour the hot milk over the white chocolate and stir until smooth.
  4. 4. Mix in the blackberry purée, vanilla extract, and vanilla bean paste. Allow the mixture to cool to room temperature.
  5. 5. Whip the heavy cream to soft peaks and gently fold it into the blackberry mixture.
  6. 6. Combine the vanilla pastry cream, sweetened condensed milk, and vanilla bean paste until smooth. Spoon into small silicone molds and freeze until firm.
  7. 7. Fill silicone dome molds halfway with the blackberry mousse, place a frozen vanilla center in each, then cover with the remaining mousse. Freeze for at least 6 hours, or until completely firm.
  8. 8. Bloom the remaining gelatin in the cold water for the mirror glaze.
  9. 9. Heat the water, sugar, and condensed milk until the sugar dissolves. Remove from the heat, stir in the bloomed gelatin, then pour over the white chocolate and mix until smooth.
  10. 10. Tint the glaze with black and purple gel food coloring to create a deep midnight shade, then stir in the edible silver luster dust. Cool the glaze to about 90°F (32°C).
  11. 11. Unmold the frozen mousse bombs and place them on a wire rack over a tray. Pour the glossy mirror glaze evenly over each bomb.
  12. 12. Garnish with fresh blackberries, white chocolate curls, and edible silver flakes. Refrigerate for 20 minutes before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 340
  • Sugar: 28 g
  • Fat: 23 g
  • Carbohydrates: 31 g
  • Protein: 4 g