Ingredients
Scale
- For the Lime Ginger Silk Mousse:
- 8 oz (225 g) cream cheese, softened
- 1 cup heavy whipping cream, chilled
- 1/3 cup powdered sugar
- 2 tbsp fresh lime juice
- 1 tbsp lime zest
- 1 tsp finely grated fresh ginger
- 1 tsp vanilla extract
- For the Molten Gold Center:
- 1/2 cup mango purée
- 2 tbsp honey
- 1 tsp lemon juice
- 1/4 tsp turmeric (for golden color)
- For the Biscuit Base:
- 1 cup vanilla cookie crumbs
- 3 tbsp unsalted butter, melted
- For the Emerald Shell:
- 10 oz (280 g) white chocolate, melted
- 1 tsp coconut oil
- 1/2 tsp green gel coloring (or matcha powder)
- 1 tsp edible shimmer dust
- For Garnish (optional):
- Lime zest curls
- Crystallized ginger pieces
Instructions
- 1. Mix vanilla cookie crumbs with melted butter until evenly combined.
- 2. Press into heart-shaped silicone molds to form a thin base layer and chill for 15 minutes.
- 3. In a small saucepan, combine mango purée, honey, lemon juice, and turmeric. Simmer for 3–4 minutes until slightly thickened, then cool completely.
- 4. Beat cream cheese, powdered sugar, lime juice, lime zest, ginger, and vanilla until smooth.
- 5. Whip heavy cream to soft peaks and gently fold into the lime ginger mixture to create a silky mousse.
- 6. Brush melted white chocolate mixed with coconut oil and green coloring into molds. Chill until set, then apply a second layer for strength.
- 7. Fill each shell halfway with mousse.
- 8. Add a small spoon of molten gold mango center.
- 9. Cover with more mousse and smooth the tops.
- 10. Freeze for at least 3 hours until fully set.
- 11. Unmold carefully to reveal glossy heart shapes.
- 12. Lightly dust with edible shimmer dust for an emerald glow.
- 13. Garnish with lime zest curls and crystallized ginger pieces if desired.
- 14. Chill briefly before serving.
Nutrition
- Calories: 300
- Sugar: 19 g
- Fat: 22 g
- Carbohydrates: 24 g
- Protein: 4 g