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White Chocolate Raspberry Crown Bombs

Decadent white chocolate raspberry crown bombs with a creamy vanilla center, topped with a glossy mirror glaze and festive garnishes.

  • Yield: 6 1x

Ingredients

Scale
  • For the White Chocolate Raspberry Shells:
  • 1 1/2 cups raspberry puree
  • 3/4 cup white chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp gelatin powder
  • 2 tbsp cold water
  • 1 tbsp lemon juice
  • Pinch of salt
  • For the Vanilla Cream Center:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla bean paste
  • For the Crown Mirror Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1/4 cup water
  • 1 tbsp gelatin powder
  • 3 tbsp cold water
  • 1 tbsp raspberry puree
  • 1/2 tsp edible pearl luster dust
  • A few drops pink food coloring
  • For Garnish (optional):
  • 2 tbsp freeze-dried raspberry crumbs
  • 1 tbsp white chocolate shards
  • Edible silver flakes

Instructions

  1. Bloom gelatin in cold water for 5 minutes.
  2. Heat raspberry puree, heavy cream, sugar, lemon juice, vanilla extract, and salt until warm and smooth.
  3. Remove from heat and stir in the bloomed gelatin until fully dissolved.
  4. Add white chocolate and whisk until silky and completely melted.
  5. Pour a thin layer of the mixture into crown-shaped silicone molds, coating the sides evenly.
  6. Chill until partially set.
  7. Whip mascarpone, heavy cream, powdered sugar, and vanilla bean paste until light and fluffy.
  8. Fill each mold with the vanilla cream center, leaving a small border around the edges.
  9. Cover with the remaining raspberry mixture and smooth the tops.
  10. Freeze for at least 4 hours until completely firm.
  11. For the mirror glaze, bloom gelatin in cold water for 5 minutes.
  12. Heat sweetened condensed milk and water until steaming. Remove from heat and stir in gelatin until dissolved.
  13. Pour over white chocolate and whisk until smooth and glossy.
  14. Add raspberry puree, pearl luster dust, and pink food coloring until a luminous finish is achieved.
  15. Allow glaze to cool until slightly thickened but still pourable.
  16. Unmold the frozen crown bombs and place on a wire rack.
  17. Pour the mirror glaze evenly over each bomb, allowing excess glaze to drip away.
  18. Let the glaze set before transferring to serving plates.
  19. Finish with freeze-dried raspberry crumbs, white chocolate shards, and edible silver flakes.
  20. Serve chilled.
  • Author: Chef Stella

Nutrition

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