White Chocolate Raspberry Bomb

by Todd Leonard CEC on December 27, 2017
Todd Leonard CEC
(1)
Overall Rating: 5/5 | Kids Rating: 0/5

Description:

A creamy delight dripping in juicy raspberries!

Serves: 10

Prep Time: 15 min

Cook Time: 40 min

Total Time: 55 min

Total Time:
Prep Time:
Cook Time:
55 min
15 min
40 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.

Ingredients:

White Chocolate Mousse

  • 1/4 c. THRIVE Scrambled Egg MixTHRIVE Scrambled Egg Mix
  • 1/4 c. water
  • 1/4 c. Cane Sugar
  • 1 c. white chocolate chips
  • 1 tbsp. vanilla extract
  • 2 c. heavy cream

Raspberry Filling

Coconut Sugar Cookie

  • 1 can Vanilla Sugar Cookie Mix pantry can
  • 3/4 c. butter
  • 1 egg
  • 2 tbsp. water
  • 2 c. THRIVE Macaroon Cookie MixTHRIVE Macaroon Cookie Mix
  • 1/4 c. water

White Chocolate Ganache

  • 1 1/2 c. white chocolate chips
  • 3/4 c. heavy cream


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Directions:

White Chocolate Mousse

  1. In a medium saucepan, whisk together the scrambled egg mix, water, 2 tablespoons of sugar, vanilla and 3/4 cup of the heavy cream. Cook over medium heat stirring until the mixture begins to thicken (3-4 minutes). Do not let boil. Remove from heat and pour through a strainer.
  2. Once strained, add the chocolate and stir until the chocolate has melted and the mixture is smooth. Chill until cool.
  3. Beat the remaining 1 1/4 cup of heavy cream and 2 tablespoons of sugar until stiff peaks form. Fold the whipped cream into the cooled chocolate mixture with a rubber spatula.

Raspberry Filling

  1. Add all ingredients to a small pot and bring to a boil for 5-6 minutes or until thick. Remove from heat and let cool.

Coconut Sugar Cookie

  1. Combine 3/4 cup of butter, 1 egg, and 2 tablespoons of butter in a mixer and mix until well combined. Add a pantry can of sugar cookie mix, 2 cups of macaroon mix and 1/4 cup of water and mix well.
  2. Press the dough into a well greased 9x9 pan and bake 17-20 minutes at 350 degrees.

White Chocolate Ganache

  1. Melt white chocolate and set aside. Bring the cream to a simmer and then combine with the white chocolate. Let cool until room temperature.

How to Assemble

  1. To assemble the bombs, use a silicon dome mold. Fill the mold 2/3 full of mousse, then place a 1/2 ounce scoop of raspberry filling onto the mousse and spread lightly.
  2. With a ring mold the same size as the dome mold, cut your sugar cookies out and place a round on top of each spot. Repeat the process until each mold is filled.
  3. Place in the freezer and freeze until completely solid. Once frozen, take each bomb out of the mold and place on an oven rack on top of a sheet with parchment paper. Pour ganache over the frozen dessert to glaze. Allow to set and defrost for 20-25 minutes then serve!

10 bombs