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Apricot Honey Velvet Bombs with Liquid Gold Glaze

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Luscious apricot honey mousse encased in a glossy golden glaze with a honey sponge core.

Ingredients

Scale
  • For the Apricot Honey Mousse:
  • 2 cups apricot puree
  • 1/4 cup honey
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • For the Honey Sponge Core:
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, softened
  • 1/4 cup honey
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup milk
  • For the Liquid Gold Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/3 cup sweetened condensed milk
  • 1/4 cup water
  • 1/2 cup granulated sugar
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • Yellow food coloring, as needed
  • Edible gold luster dust, as needed
  • For Garnish (optional):
  • Dried apricot slices
  • Edible gold flakes

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a small baking pan.
  2. Whisk together flour, baking powder, and salt.
  3. Beat butter and honey until smooth. Add egg and vanilla extract.
  4. Alternate adding dry ingredients and milk until combined.
  5. Bake for 18–20 minutes. Cool completely and cut into small rounds.
  6. Bloom gelatin in cold water for the mousse.
  7. Heat apricot puree, honey, lemon juice, and vanilla until warm.
  8. Stir in gelatin until dissolved and allow to cool.
  9. Whip heavy cream to soft peaks and fold into the apricot mixture.
  10. Fill sphere molds halfway with mousse, add sponge pieces, and cover with more mousse.
  11. Freeze until completely firm, about 4 hours.
  12. Bloom gelatin in cold water for the glaze.
  13. Heat water, sugar, and condensed milk until smooth. Remove from heat.
  14. Stir in gelatin, then pour over white chocolate and blend until glossy.
  15. Add yellow food coloring and edible gold luster dust.
  16. Cool glaze to a pourable consistency.
  17. Unmold frozen bombs and place on a wire rack.
  18. Pour the liquid gold glaze evenly over each bomb.
  19. Allow the coating to set for 10–15 minutes.
  20. Garnish with dried apricot slices and edible gold flakes before serving.

Nutrition

Find it online: https://cheerychop.com/apricot-honey-velvet-bombs-recipe/