Ruby Raspberry Passionfruit Cheesecake Bombs withMolten Center

Ingredients

For the Molten Passionfruit Center:

1/2 cup passionfruit puree

2 tbsp granulated sugar

1 tsp cornstarch mixed with 1 tsp water

For the Raspberry Cheesecake Mousse:

8 oz cream cheese, softened

1/2 cup raspberry puree, strained

1/2 cup powdered sugar

1 tsp vanilla extract

1 cup heavy cream, whipped to stiff peaks

1 tbsp gelatin powder (bloomed in 2 tbsp cold water)

For the Ruby Chocolate Shell:

1 1/2 cups ruby chocolate chips

2 tbsp coconut oil

1/4 cup freeze-dried raspberry powder

For Garnish:

Fresh passionfruit seeds

Micro-mint leaves

Directions

Simmer passionfruit puree and sugar in a small

saucepan. Whisk in cornstarch slurry and cook until

thickened. Pour into mini silicone hemisphere molds and

freeze until solid.

Beat cream cheese, raspberry puree, powdered sugar, and

vanilla until smooth.

Melt the bloomed gelatin and fold it into the raspberry

mixture. Gently fold in the whipped heavy cream.

Fill dome molds halfway with the cheesecake mousse.

Press one frozen passionfruit core into the center of

each. Cover with remaining mousse and level the tops.

Freeze for at least 4 hours.

Melt ruby chocolate and coconut oil together in a

microwave-safe bowl in 30-second intervals until

smooth. Stir in the raspberry powder.

Unmold the frozen cheesecake bombs. Place on a wire

rack over a tray and pour the ruby chocolate coating over

each bomb until fully covered.

Let the shell set in the refrigerator for 15 minutes.

Before serving, garnish with fresh passionfruit seeds and

a mint leaf.