Ingredients
For the Black Cherry Core:
1 cup frozen black cherries, pitted and chopped
2 tbsp granulated sugar
1 tsp lemon juice
1 tsp gelatin powder, bloomed in 1 tbsp cold water
For the Vanilla Bean Mousse:
1 cup heavy cream, divided
6 oz white chocolate, finely chopped
1 tsp vanilla bean paste
1.5 tsp gelatin powder, bloomed in 2 tbsp whole milk
1/2 cup mascarpone cheese, room temperature
For the Ruby Mirror Glaze:
1 cup granulated sugar
1/2 cup water
2/3 cup sweetened condensed milk
1 cup white chocolate chips
1 tbsp gelatin powder, bloomed in 1/4 cup water
2 drops deep red gel food coloring
For the Base & Garnish:
6 chocolate graham cracker or Oreo rounds
Edible silver leaf
1 fresh cherry per dome, stem on
Directions
Prepare Cherry Cores: Simmer cherries, sugar, and lemon
juice for 10 minutes until thickened. Stir in bloomed
gelatin. Pour into small semi-sphere molds and freeze for
3 hours until solid.
Make Mousse: Heat 1/4 cup heavy cream until steaming;
pour over white chocolate and vanilla paste, whisking
until smooth. Stir in melted gelatin and mascarpone. Fold
in the remaining 3/4 cup heavy cream (whipped to soft
peaks).
Assemble Domes: Fill large sphere or dome silicone
molds halfway with vanilla mousse. Press a frozen
cherry core into the center. Top with more mousse until
level. Freeze for at least 8 hours.
Make Glaze: Bring sugar, water, and condensed milk to a
gentle boil for 1 minute. Remove from heat; whisk in
bloomed gelatin and white chocolate. Add red coloring
and immersion blend until perfectly smooth. Strain and
cool to 90°F.
Glaze: Unmold frozen bombs and place on a wire rack.
Pour the ruby glaze over them in a steady stream to
ensure a flawless mirror finish.
Set: Let the glaze set for 10 minutes. Carefully move
each bomb onto a chocolate cookie base.
Garnish: Apply a small piece of silver leaf to the side and
place a fresh cherry on top.
Thaw: Refrigerate for 3 hours before serving to ensure
the "hidden" center is soft and the mousse is velvety.
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