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Gold Leaf Espresso Stracciatella Bombs

  • Yield: 6 1x

Ingredients

Scale
  • For the Espresso Cream Bombs:
  • 1 1/2 cups heavy cream
  • 8 oz mascarpone cheese
  • 1/3 cup powdered sugar
  • 2 tbsp instant espresso powder
  • 1 tsp vanilla extract
  • 1 tsp unflavored gelatin
  • 2 tbsp warm water
  • For the Stracciatella Chocolate Core:
  • 1/2 cup whipped cream
  • 1/3 cup finely chopped dark chocolate
  • 1 tbsp honey
  • 1 tbsp mini chocolate flakes
  • For the Espresso Mirror Glaze:
  • 1/2 cup dark chocolate, chopped
  • 1/3 cup sweetened condensed milk
  • 1/4 cup brewed espresso
  • 1 tbsp gelatin powder
  • 2 tbsp warm water
  • 1 tbsp cocoa powder
  • Gold shimmer dust
  • For the Chocolate Biscuit Base:
  • 1 cup crushed chocolate biscuits
  • 3 tbsp melted butter
  • 1 tbsp brown sugar
  • Pinch of sea salt
  • For Garnish (optional):
  • Edible gold leaf
  • Chocolate curls
  • Whole espresso beans

Instructions

  1. 1. Dissolve gelatin in warm water and let bloom for 5 minutes.
  2. 2. In a bowl, whisk mascarpone cheese, powdered sugar, espresso powder, and vanilla extract until smooth.
  3. 3. Melt the bloomed gelatin gently and stir into the espresso mixture.
  4. 4. Whip heavy cream to soft peaks and fold into the espresso mixture until light and airy.
  5. 5. In a separate bowl, combine whipped cream, chopped dark chocolate, honey, and mini chocolate flakes.
  6. 6. Fill silicone dome molds halfway with espresso mousse. Add a spoonful of stracciatella chocolate filling in the center and cover with remaining mousse.
  7. 7. Freeze the molds for at least 6 hours until fully solid.
  8. 8. Mix crushed chocolate biscuits with melted butter, brown sugar, and sea salt. Press into small rounds and chill.
  9. 9. Bloom gelatin for the glaze in warm water for 5 minutes.
  10. 10. Heat brewed espresso and condensed milk until warm. Pour over dark chocolate and cocoa powder. Stir until smooth and glossy.
  11. 11. Add bloomed gelatin and gold shimmer dust. Blend until silky and slightly cooled.
  12. 12. Remove frozen mousse bombs from molds and place on a wire rack.
  13. 13. Pour the espresso mirror glaze evenly over each bomb until fully coated.
  14. 14. Transfer the glazed bombs onto the chocolate biscuit bases.
  15. 15. Garnish with edible gold leaf, chocolate curls, and whole espresso beans before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 455
  • Sugar: 25g
  • Fat: 34g
  • Carbohydrates: 34g
  • Protein: 6g