Midnight Blackberry Vanilla Mousse Bombs with GlossyShine

Ingredients

For the Vanilla Cream Center:

0.5 cup heavy cream

1 tbsp powdered sugar

0.5 tsp vanilla bean paste

0.5 tsp gelatin powder, bloomed in 1 tbsp water

For the Blackberry Mousse:

1.25 cups fresh blackberries, pureed and strained

0.5 cup granulated sugar

1 tsp lemon juice

1.5 tsp gelatin powder, bloomed in 2 tbsp water

1.5 cups heavy cream, whipped to soft peaks

For the Midnight Mirror Glaze:

0.75 cup white chocolate chips

0.25 cup heavy cream

0.25 cup light corn syrup

2 tsp gelatin powder, bloomed in 2 tbsp water

Black and deep purple gel food coloring

For Garnish (optional):

Fresh blackberries

Edible silver glitter

Directions

Heat 2 tablespoons of heavy cream with the bloomed

gelatin until dissolved. Whisk into the remaining cream,

sugar, and vanilla. Pipe into small sphere molds and

freeze until solid.

Simmer blackberry puree, sugar, and lemon juice in a

saucepan for 5 minutes. Stir in the bloomed gelatin until

melted. Let cool to room temperature.

Gently fold the cooled blackberry mixture into the

whipped heavy cream until uniform.

Fill dome molds halfway with the blackberry mousse.

Press a frozen vanilla center into the middle of each. Top

with remaining mousse and level the surface. Freeze for

at least 8 hours.

For the glaze, bring heavy cream, corn syrup, and sugar

to a simmer. Remove from heat and stir in the bloomed

gelatin until dissolved.

Pour over white chocolate chips and stir until smooth.

Mix in black and purple food coloring to reach a dark,

midnight hue. Cool to 92°F.

Unmold the frozen domes onto a wire rack. Pour the

glaze over the domes until fully coated and glossy.

Let the glaze set for 10 minutes. Transfer to a plate and

garnish with fresh blackberries and a dusting of silver

glitter. Thaw in the refrigerator for 2 hours before serving.