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Blueberry Coconut Mousse Bombs with Diamond Glaze

Decadent blueberry coconut mousse bombs with a frozen blueberry core, biscuit base, and a shimmering diamond glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Blueberry Coconut Mousse:
  • 1 cup blueberry puree
  • 1 cup coconut cream
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Blueberry Core:
  • 3/4 cup blueberry puree
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 tsp powdered gelatin
  • 1 tbsp cold water
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Diamond Glaze:
  • 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
  • 2 drops blue food coloring
  • 1 tsp edible pearl luster dust
  • For Garnish (optional):
  • Fresh blueberries
  • Toasted coconut flakes
  • Edible silver flakes

Instructions

  1. 1. Mix crushed biscuits with melted butter and press into sphere molds as a thin base layer. Chill for 15 minutes.
  2. 2. Bloom gelatin for the blueberry core in cold water for 5 minutes.
  3. 3. Heat blueberry puree, sugar, and lemon juice until warm.
  4. 4. Stir in gelatin until dissolved and pour into small silicone inserts.
  5. 5. Freeze until firm.
  6. 6. Bloom gelatin for the mousse in cold water for 5 minutes.
  7. 7. Beat cream cheese, blueberry puree, coconut cream, sugar, and vanilla extract until smooth.
  8. 8. Warm a small portion of the cream and dissolve the gelatin, then mix into the blueberry mixture.
  9. 9. Whip the remaining cream to soft peaks and fold into the mixture.
  10. 10. Fill sphere molds halfway with mousse.
  11. 11. Place a frozen blueberry core into the center of each mold.
  12. 12. Cover with remaining mousse and smooth the tops.
  13. 13. Freeze for at least 6 hours or until completely firm.
  14. 14. Bloom gelatin for the glaze in cold water.
  15. 15. Heat sugar, water, and condensed milk until steaming.
  16. 16. Remove from heat and stir in gelatin and white chocolate until smooth.
  17. 17. Add vanilla extract, blue food coloring, and pearl luster dust. Blend until glossy.
  18. 18. Cool glaze to about 90°F (32°C).
  19. 19. Unmold frozen bombs and place on a wire rack.
  20. 20. Pour the diamond glaze evenly over each bomb until fully coated.
  21. 21. Refrigerate for 30 minutes before serving.
  22. 22. Garnish with fresh blueberries, toasted coconut flakes, and silver flakes.
  • Author: Chef Stella

Nutrition

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