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Heavenly Blueberry Mirror Bombs with Hidden Vanilla Core

  • Yield: 8 1x

Ingredients

Scale
  • For the Blueberry Mousse:
  • 1 1/2 cups blueberry puree
  • 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 Hidden Vanilla Core:
  • 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 Blueberry Mirror 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 drop purple food coloring
  • For Garnish (optional):
  • Fresh blueberries
  • White chocolate curls
  • 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. 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 blueberry mousse in cold water for 5 minutes.
  5. 5. Beat cream cheese, blueberry puree, sugar, and vanilla extract until smooth.
  6. 6. Warm a small portion of the cream and dissolve the gelatin, then mix into the blueberry mixture.
  7. 7. Whip the remaining cream to soft peaks and fold into the mixture.
  8. 8. Fill sphere molds halfway with mousse.
  9. 9. Place a frozen vanilla core into the center of 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 mirror glaze 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 and food colorings, then blend until glossy.
  16. 16. Cool glaze to about 90°F (32°C).
  17. 17. Unmold frozen bombs and place on a wire rack.
  18. 18. Pour the blueberry mirror glaze evenly over each bomb until fully coated.
  19. 19. Refrigerate for 30 minutes before serving.
  20. 20. Garnish with fresh blueberries, white chocolate curls, and silver flakes.
  • Author: Chef Stella

Nutrition

  • Calories: 345
  • Sugar: 33g
  • Fat: 19g
  • Carbohydrates: 38g
  • Protein: 4g