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Ruby Raspberry Coconut Crystal Bombs with White Chocolate Center

  • Yield: 8 1x

Ingredients

Scale
  • For the Raspberry Coconut Mousse:
  • 1 cup raspberry puree
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup heavy cream
  • 1/2 cup shredded coconut
  • 1 tsp vanilla extract
  • 1 tbsp gelatin powder
  • 3 tbsp warm water
  • For the White Chocolate Center:
  • 4 oz white chocolate, melted
  • 2 tbsp heavy cream
  • 1 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • For the Ruby Crystal Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1 tbsp gelatin powder
  • 3 tbsp warm water
  • Ruby red food coloring, as needed
  • Pearl shimmer dust, as needed
  • For the Cookie Base:
  • 1 cup coconut cookie crumbs
  • 3 tbsp melted butter
  • 1 tbsp granulated sugar
  • Pinch of salt
  • For Garnish (optional):
  • Fresh raspberries
  • Toasted coconut flakes
  • White chocolate curls

Instructions

  1. 1. Bloom gelatin in warm water and let stand for 5 minutes.
  2. 2. Beat cream cheese and powdered sugar until smooth.
  3. 3. Mix in raspberry puree, shredded coconut, and vanilla extract.
  4. 4. Whip heavy cream to soft peaks and fold into the raspberry mixture.
  5. 5. Stir in dissolved gelatin until fully incorporated.
  6. 6. Whisk melted white chocolate, heavy cream, powdered sugar, and vanilla until smooth.
  7. 7. Pipe the white chocolate mixture into small molds and freeze until firm.
  8. 8. Fill silicone dome molds halfway with the raspberry coconut mousse.
  9. 9. Place a frozen white chocolate center into the middle of each mold.
  10. 10. Cover with remaining mousse and freeze until completely firm.
  11. 11. Combine white chocolate, condensed milk, dissolved gelatin, ruby red food coloring, and pearl shimmer dust until smooth and glossy.
  12. 12. Unmold the frozen bombs and place on a wire rack.
  13. 13. Pour the ruby crystal glaze evenly over each bomb.
  14. 14. Mix cookie crumbs, melted butter, sugar, and salt, then press into small round bases.
  15. 15. Place each glazed bomb onto a prepared base.
  16. 16. Garnish with fresh raspberries, toasted coconut flakes, and white chocolate curls.
  17. 17. Chill for 15 minutes before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 440
  • Sugar: 33 g
  • Fat: 30 g
  • Carbohydrates: 39 g
  • Protein: 6 g