Emerald Lime White Chocolate Cheesecake Bombs

 

Ingredients

For the White Chocolate Cheesecake Mousse:

6 oz white chocolate chips, melted and cooled

8 oz cream cheese, softened

1/4 cup powdered sugar

1/2 cup heavy cream, whipped to soft peaks

1.5 tsp powdered gelatin dissolved in 2 tbsp water

For the Tangy Lime Core:

1/2 cup fresh lime juice

1/4 cup water

3 tbsp granulated sugar

1 tsp lime zest, finely grated

1 tsp powdered gelatin dissolved in 1 tbsp water

For the Emerald Mirror Glaze:

1 cup white chocolate chips

1/2 cup sweetened condensed milk

1/2 cup granulated sugar

1/4 cup water

2 tsp powdered gelatin bloomed in 2 tbsp water

2 drops green gel food coloring

1 drop yellow gel food coloring

For Garnish:

1 tsp lime zest, grated into long strands

4 tiny wedges of fresh lime

Directions

Simmer lime juice, water, sugar, and zest in a small pan

until sugar dissolves, then stir in dissolved gelatin and

freeze in mini sphere molds.

Beat cream cheese and powdered sugar together until

completely smooth and aerated.

Blend the cooled, melted white chocolate into the cream

cheese mixture until fully combined.

Melt the gelatin for the mousse, stir it into the white

chocolate cheesecake base, and gently fold in the

whipped cream.

Pipe the mousse into silicone dome molds until halfway

full, insert a frozen lime core into the center, and cover

with the remaining mousse.

Smooth the bases with an offset spatula and freeze the

molds for at least 6 hours until completely solid.

Bring sugar, water, and condensed milk to a boil in a

saucepan, then remove from heat and whisk in the

bloomed gelatin until dissolved.

Pour the hot liquid over the white chocolate chips and gel

food colorings, let rest for 2 minutes, then blend with an

immersion blender until smooth and glossy.

Unmold the frozen domes onto a wire rack and pour the

emerald glaze over them once it cools to 92°F.

Transfer the glazed bom

bs to serving plates and

decorate each with lime zest strands and a tiny lime

wedge.