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Raspberry White Chocolate Velvet Bombs with Crystal Shell

Luscious white chocolate bombs with a creamy velvet filling and a tart raspberry center, encased in a sparkling crystal shell.

  • Total Time: 2 hours 55 minutes
  • Yield: 8 1x

Ingredients

Scale
  • For the Velvet White Chocolate Filling:
  • 8 oz (225 g) cream cheese, softened
  • 6 oz (170 g) white chocolate, melted and cooled
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream
  • For the Raspberry Center:
  • 1 cup fresh raspberries
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • For the Crystal Shell:
  • 12 oz (340 g) white chocolate, melted
  • 1 tsp coconut oil
  • 2 tbsp coarse sparkling sugar
  • 2 tbsp clear decorating sugar crystals
  • For Garnish (optional):
  • Freeze-dried raspberry crumbs
  • White chocolate curls

Instructions

  1. 1. In a small saucepan, cook raspberries, sugar, and lemon juice for 4–5 minutes until thick and jam-like. Cool completely.
  2. 2. Beat cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth.
  3. 3. Fold in the melted white chocolate until fully incorporated.
  4. 4. Spoon the raspberry mixture into small silicone molds and freeze for 30 minutes to create firm centers.
  5. 5. Brush melted white chocolate mixed with coconut oil into dome molds and chill until set.
  6. 6. Apply a second layer of chocolate and chill again until firm.
  7. 7. Fill each shell halfway with the white chocolate filling.
  8. 8. Place a frozen raspberry center into the middle of each dome.
  9. 9. Cover with additional filling and smooth the tops.
  10. 10. Seal the bottoms with more melted white chocolate.
  11. 11. Freeze for 1–2 hours until fully set.
  12. 12. Carefully unmold and press coarse sparkling sugar and decorating sugar crystals onto the surface for a crystal-like finish.
  13. 13. Garnish with freeze-dried raspberry crumbs and white chocolate curls if desired.
  14. 14. Serve chilled.

Notes

These bombs are best served chilled and can be stored in an airtight container in the freezer for up to 2 weeks.

  • Author: Chef Stella
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 325
  • Sugar: 24 g
  • Fat: 23 g
  • Carbohydrates: 27 g
  • Protein: 4 g