Ingredients
For the White Chocolate Diamond Shells:
12 oz white chocolate, finely chopped
1 tbsp cocoa butter
For the Blood Orange Cream Filling:
8 oz cream cheese, softened
1/3 cup powdered sugar
3 tbsp blood orange juice
1 tsp blood orange zest
1 tsp vanilla extract
1/2 cup heavy cream
For the Soft Cream Center:
1/2 cup sweetened condensed milk
2 tbsp mascarpone cheese
1 tbsp heavy cream
For the Blood Orange Mirror Glaze:
1/2 cup water
1 cup granulated sugar
1/2 cup sweetened condensed milk
8 oz white chocolate, chopped
2 tsp powdered gelatin
2 tbsp cold water
Orange gel food coloring
Red gel food coloring
Edible shimmer dust
For Garnish (optional):
Candied blood orange slices
White chocolate curls
Edible gold flakes
Directions
Melt white chocolate with cocoa butter until smooth.
Coat silicone diamond molds evenly and chill for 15
minutes. Repeat with a second layer.
Beat cream cheese, powdered sugar, blood orange juice,
blood orange zest, and vanilla extract until smooth.
Whip heavy cream to soft peaks and gently fold into the
blood orange mixture.
In a separate bowl, mix condensed milk, mascarpone,
and heavy cream until silky for the soft cream center.
Fill each diamond mold halfway with blood orange
filling.
Add a spoonful of soft cream center into the middle of
each dome.
Cover with more filling and freeze for at least 4 hours
until firm.
Bloom gelatin in cold water for 5 minutes.
Heat water and sugar in a saucepan until dissolved. Stir
in condensed milk.
Remove from heat and add gelatin and white chocolate.
Blend until glossy and smooth.
Tint the glaze with orange and red food coloring for a
deep blood orange effect. Add shimmer dust for extra
shine.
Let glaze cool slightly until pourable.
Remove frozen domes from molds and place on a wire
rack. Pour mirror glaze evenly over each dome.
Garnish with candied blood orange slices, white
chocolate curls, and edible gold flakes.
Refrigerate for 15 minutes before serving.
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