Raspberry White Chocolate Mousse Bombs – Elegant & Decadent
Introduction
These Raspberry White Chocolate Mousse Bombs are a stunning dessert that combines creamy white chocolate mousse, a tangy raspberry core, and a crisp white chocolate shell dusted with freeze‑dried raspberries. Finished with fresh berries and mint, they’re as beautiful as they are delicious—ideal for dinner parties, holidays, or romantic occasions.
Why You’ll Love This Recipe
Show‑stopping presentation: Gorgeous domes with a jewel‑like raspberry center.
Flavor balance: Sweet white chocolate meets tart raspberries.
Make‑ahead friendly: Can be prepared in advance and thawed before serving.
Restaurant‑worthy: A dessert that looks professional but is achievable at home.
Ingredients
White Chocolate Mousse
6 oz high‑quality white chocolate, finely chopped
1½ cups heavy cream, divided
1 tsp gelatin powder
1 tbsp cold water
1 tsp vanilla bean paste
Raspberry Core
1 cup fresh raspberries
2 tbsp granulated sugar
1 tsp lemon juice
½ tsp cornstarch
White Chocolate Shell
8 oz white chocolate melting wafers
1 tbsp coconut oil
½ cup freeze‑dried raspberries, crushed
Garnish
4 fresh raspberries
4 small mint leaves
Step‑by‑Step Instructions
Step 1: Prepare the Mousse
Bloom gelatin in cold water for 5 minutes. Heat ½ cup heavy cream until simmering, pour over chopped white chocolate, and stir into a smooth ganache. Add gelatin and vanilla bean paste, then cool. Whip remaining cream to medium peaks and fold into cooled ganache.
Step 2: Make the Raspberry Core
Simmer raspberries, sugar, lemon juice, and cornstarch for 5 minutes. Strain through a fine mesh sieve. Freeze in small sphere molds for 2 hours.
Step 3: Assemble the Bombs
Fill silicone dome molds halfway with mousse. Place frozen raspberry core in center, cover with more mousse, and freeze for at least 4 hours.
Step 4: Coat with Shell
Melt white chocolate wafers with coconut oil. Dip frozen mousse domes into coating and sprinkle immediately with crushed freeze‑dried raspberries.
Step 5: Garnish & Serve
Refrigerate for 1 hour to thaw. Top each bomb with a fresh raspberry and mint leaf before serving.
Tips & Tricks
Quality chocolate matters: Use premium white chocolate for best flavor.
Smooth mousse: Fold whipped cream gently to keep texture airy.
Perfect cores: Freeze raspberry spheres solid before assembly.
Storage: Keep bombs frozen up to 1 week; thaw in fridge before serving.
Variations
Dark Chocolate Version: Swap white chocolate for dark chocolate mousse.
Berry Mix: Use strawberries or blackberries for the core.
Nutty Twist: Sprinkle crushed pistachios instead of raspberries.
Holiday Flair: Garnish with edible gold leaf for a festive touch.
Serving Ideas
Serve on elegant dessert plates with raspberry coulis.
Pair with champagne or sparkling wine.
Add a dusting of powdered sugar for extra drama.
Present on a tiered tray for parties.
FAQs
Q: Can I make these without gelatin?
Yes, but mousse may be softer—use agar agar as a substitute.
Q: Can I use frozen raspberries?
Absolutely, just thaw before cooking the core.
Q: Do I need silicone molds?
Yes, they help achieve the perfect dome shape.
Recipe Details
Prep Time: 45 minutes (plus freezing)
Chill Time: 6 hours total
Total Time: ~7 hours
Yield: 4 servings
Nutrition (per serving):
Calories: 540
Protein: 6g
Carbohydrates: 42g
Fat: 40g
Fiber: 3g
Sugar: 38g
Sodium: 95mg
Final Thoughts
These Raspberry White Chocolate Mousse Bombs are elegant, decadent, and unforgettable. With their creamy mousse, tangy raspberry center, and crisp shell, they’re a dessert that will wow your guests every time.