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Copper Spiced Pear Velvet Bombs

  • Yield: 8 1x

Ingredients

Scale
  • For the Spiced Pear Filling:
  • 2 ripe pears, peeled, cored, and finely diced
  • 2 tbsp brown sugar
  • 1 tsp lemon juice
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1 pinch ground nutmeg
  • For the Velvet Cheesecake Mousse:
  • 8 oz (225 g) cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 1/2 tsp cinnamon
  • For the Biscuit Base:
  • 1 cup graham cracker crumbs
  • 3 tbsp unsalted butter, melted
  • For the Copper Glaze:
  • 1/2 cup white chocolate, melted
  • 2 tbsp sweetened condensed milk
  • 1 tbsp coconut oil
  • 1 tsp copper-colored edible luster dust
  • For Garnish (optional):
  • Thin pear slices
  • Crushed toasted pecans

Instructions

  1. 1. Mix graham cracker crumbs with melted butter until evenly combined.
  2. 2. Press into silicone dome molds to form a thin base layer and chill for 15 minutes.
  3. 3. In a small saucepan, cook diced pears with brown sugar, lemon juice, cinnamon, ginger, and nutmeg for 5–6 minutes until soft and lightly syrupy. Cool completely.
  4. 4. Beat cream cheese, powdered sugar, vanilla, and cinnamon until smooth and creamy.
  5. 5. Whip heavy cream to soft peaks, then gently fold into the cream cheese mixture to create a light mousse.
  6. 6. Fill each mold halfway with velvet mousse.
  7. 7. Add a spoonful of cooled spiced pear filling to the center.
  8. 8. Cover with more mousse and smooth the tops.
  9. 9. Freeze for at least 3 hours until fully set.
  10. 10. Mix melted white chocolate, condensed milk, coconut oil, and copper luster dust until glossy.
  11. 11. Unmold the frozen bombs and place on a wire rack.
  12. 12. Pour copper glaze evenly over each dome.
  13. 13. Garnish with thin pear slices and crushed toasted pecans if desired.
  14. 14. Chill for 20 minutes before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 315
  • Sugar: 21 g
  • Fat: 22 g
  • Carbohydrates: 27 g
  • Protein: 4 g