Dark Chocolate Berry Bombs with Molten Cream Center

 

Ingredients

For the Main Component:

6 oz dark chocolate (70% cocoa), finely chopped

1 1/2 cups heavy cream, chilled

1/2 cup mixed berry puree (blackberries and raspberries),

strained

1/4 cup granulated sugar

2 tsp gelatin powder

1 tsp vanilla bean paste

For the Secondary Component:

1/2 cup heavy cream, chilled

4 oz mascarpone cheese, softened

2 tbsp wildflower honey

1 tsp vanilla bean paste

1 tsp gelatin powder

For the Sauce / Layer / Topping:

1 cup white chocolate chips

1/2 cup granulated sugar

1/4 cup cold water

1/3 cup condensed milk

2 tsp gelatin powder

Deep purple and black gel food coloring

For Garnish (optional):

1 tsp edible silver luster dust

6 fresh blackberries

1 tsp dried cornflowers

Directions

For the molten cream core, bloom 1 tsp gelatin in 1 tbsp

water; whisk mascarpone, honey, and vanilla until

smooth.

Melt the bloomed gelatin and whisk it into the

mascarpone, then gently fold in 1/2 cup whipped heavy

cream.

Pipe the cream into small silicone hemisphere molds and

freeze for 4 hours until solid.

For the berry mousse, bloom 2 tsp gelatin in 2 tbsp water;

heat berry puree and sugar until simmering.

Stir in the bloomed gelatin and vanilla until dissolved,

then pour over the chopped dark chocolate and whisk

until silky.

Once the chocolate-berry mixture reaches room

temperature, gently fold in the remaining 1 cup whipped

heavy cream.

Fill large dome molds halfway with the chocolate berry

mousse, press a frozen cream center into the middle, and

top with more mousse.

Freeze the domes for at least 8 hours or until rock solid.

For the mirror glaze, bloom 2 tsp gelatin in 1/4 cup water;

boil sugar, water, and condensed milk in a saucepan.

Remove from heat, stir in gelatin and white chocolate

chips until smooth, then tint with deep purple and a

touch of black.

Once the glaze reaches 90°F, swirl the colors slightly and

pour over the frozen domes placed on a wire rack.

Dust with silver luster and garnish with fresh berries, then

thaw in the refrigerator for 3 hours to ensure the center is

soft and flowing.