Emerald Raspberry White Chocolate Jewel Domes withGlossy Shine Finish

Ingredients

For the White Chocolate Mousse:

6 oz white chocolate, finely chopped

1 cup heavy cream, divided

1 tsp gelatin powder bloomed in 1 tbsp cold water

1/2 tsp vanilla extract

For the Raspberry Center:

1/2 cup fresh raspberry puree, strained

1 tbsp granulated sugar

1/2 tsp gelatin powder bloomed in 1 tsp cold 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

1 tbsp gelatin powder bloomed in 1/4 cup water

2 drops emerald green gel food coloring

For Garnish (optional):

3 fresh raspberries, halved

1 tsp white chocolate curls

Directions

Prepare the raspberry center by heating puree and sugar

until simmering. Stir in the bloomed gelatin until

dissolved. Pour into small hemisphere molds and freeze

until solid.

For the mousse, heat 1/4 cup heavy cream and pour over

white chocolate; stir until melted. Mix in the bloomed

gelatin and vanilla. Whip the remaining heavy cream to

soft peaks and gently fold into the cooled chocolate

mixture.

Fill jewel-shaped silicone molds halfway with mousse.

Press a frozen raspberry center into the middle and cover

with more mousse. Freeze for at least 8 hours or

overnight.

Prepare the glaze by simmering sugar, water, and

condensed milk. Remove from heat and stir in the

bloomed gelatin and green food coloring. Pour over white

chocolate chips, let sit for 2 minutes, and blend until

perfectly smooth.

Once the glaze cools to 92 degrees Fahrenheit, unmold

the frozen domes and place them on a wire rack. Pour

the glaze in a continuous motion to cover each dome

completely.

Transfer carefully to a serving plate and allow to thaw in

the refrigerator for 2 hours before serving. Garnish with

raspberries and chocolate curls.