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Emerald Lime White Chocolate Dream Bombs

A stunning dessert featuring lime-infused white chocolate shells, a creamy vanilla center, and an emerald mirror glaze.

  • Yield: 6 1x

Ingredients

Scale
  • For the Lime White Chocolate Shells:
  • 1 1/2 cups whole milk
  • 3/4 cup white chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar
  • 3 tbsp fresh lime juice
  • 1 tbsp lime zest
  • 2 tsp gelatin powder
  • 2 tbsp cold water
  • Pinch of salt
  • For the Vanilla Cream Center:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla bean paste
  • For the Emerald Mirror Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1/4 cup water
  • 1 tbsp gelatin powder
  • 3 tbsp cold water
  • 1 tsp lime juice
  • 1/2 tsp edible pearl luster dust
  • Green food coloring, as needed
  • For Garnish (optional):
  • 1 tbsp lime zest
  • 1 tbsp white chocolate curls
  • Edible gold flakes

Instructions

  1. Bloom gelatin in cold water for 5 minutes.
  2. Heat milk, heavy cream, sugar, and salt until warm. Remove from heat and stir in the bloomed gelatin until fully dissolved.
  3. Add white chocolate and whisk until smooth. Stir in lime juice and lime zest.
  4. Pour a thin layer of the mixture into silicone bomb molds, coating the sides evenly. Chill until partially set.
  5. Whip mascarpone, heavy cream, powdered sugar, and vanilla bean paste until light and fluffy.
  6. Fill the center of each shell with the vanilla cream mixture, leaving a small border around the edges.
  7. Seal with the remaining lime white chocolate mixture and freeze for at least 4 hours until fully firm.
  8. For the mirror glaze, bloom gelatin in cold water for 5 minutes.
  9. Heat sweetened condensed milk and water until steaming. Remove from heat and stir in gelatin until dissolved.
  10. Pour over white chocolate and whisk until smooth and glossy. Add lime juice, pearl luster dust, and green food coloring to create a vibrant emerald finish.
  11. Allow the glaze to cool until slightly thickened but still pourable.
  12. Unmold the frozen bombs and place on a wire rack. Pour the emerald mirror glaze evenly over each bomb, allowing excess glaze to drip away.
  13. Transfer to serving plates and chill for 10 minutes before serving.
  14. Finish with lime zest, white chocolate curls, and edible gold flakes.
  • Author: Chef Stella

Nutrition

  • Calories: 430
  • Sugar: 33g
  • Fat: 29g
  • Carbohydrates: 38g
  • Protein: 6g