Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raspberry Champagne Velvet Bombs with Mirror Shine

  • Yield: 8 1x

Ingredients

Scale
  • For the Raspberry Champagne Velvet Bombs:
  • 1 1/2 cups fresh raspberries, pureed
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup champagne or sparkling white grape juice
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • Pink food coloring, as needed
  • For the Mirror Shine Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1/4 cup warm water
  • 1 tsp edible pearl shimmer dust
  • For the Champagne Raspberry Core:
  • 1/2 cup raspberry preserves
  • 2 tbsp champagne or sparkling grape juice
  • For Garnish (optional):
  • Fresh raspberries
  • Edible silver or pearl flakes

Instructions

  1. 1. Mix gelatin and cold water in a small bowl and let bloom for 5 minutes.
  2. 2. Beat cream cheese, powdered sugar, vanilla extract, and raspberry puree until smooth.
  3. 3. Stir champagne into the mixture until fully combined.
  4. 4. Melt bloomed gelatin and mix into the raspberry base.
  5. 5. Whip heavy cream to soft peaks and gently fold into the mixture.
  6. 6. Combine raspberry preserves with champagne to create the core mixture.
  7. 7. Fill silicone molds halfway with raspberry velvet mixture.
  8. 8. Add a spoonful of raspberry champagne core into each mold.
  9. 9. Cover with remaining mixture and smooth the tops.
  10. 10. Freeze for at least 5 hours or until firm.
  11. 11. Bloom gelatin for the glaze.
  12. 12. Heat condensed milk and warm water, then stir in gelatin until dissolved.
  13. 13. Pour over white chocolate and mix until smooth.
  14. 14. Stir in pearl shimmer dust until glossy.
  15. 15. Allow glaze to cool to a pourable consistency.
  16. 16. Unmold frozen bombs and place on a wire rack.
  17. 17. Pour mirror shine glaze evenly over each bomb.
  18. 18. Garnish with fresh raspberries and edible silver flakes.
  19. 19. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 360
  • Sugar: 27 g
  • Fat: 25 g
  • Carbohydrates: 30 g
  • Protein: 4 g