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Emerald Raspberry White Chocolate Jewel Domes with Glossy Shine Finish

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A decadent dessert featuring raspberry white chocolate mousse, a white chocolate center, vanilla sponge base, and a glossy emerald green shine finish, garnished with fresh raspberries and edible silver pearls.

Ingredients

Scale
  • For the Raspberry White Chocolate Mousse:
  • 2 cups raspberry puree
  • 1/3 cup granulated sugar
  • 1 tbsp lemon juice
  • 4 oz white chocolate, melted
  • 1 cup heavy cream
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • For the White Chocolate Center:
  • 3/4 cup white chocolate, finely chopped
  • 1/4 cup heavy cream
  • 1/2 tsp vanilla extract
  • For the Vanilla Sponge Base:
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup milk
  • For the Glossy Emerald Shine Finish:
  • 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
  • Green food coloring, as needed
  • Edible shimmer dust, as needed
  • For Garnish (optional):
  • Fresh raspberries
  • Edible silver pearls

Instructions

  1. 1. Preheat oven to 350°F (175°C) and line a small baking pan.
  2. 2. Whisk together flour, baking powder, and salt.
  3. 3. Beat butter and sugar until fluffy.
  4. 4. Add egg and vanilla extract.
  5. 5. Alternate adding dry ingredients and milk until smooth.
  6. 6. Bake for 18–20 minutes. Cool completely and cut into small rounds.
  7. 7. Heat cream for the center until steaming and pour over white chocolate.
  8. 8. Stir until smooth, add vanilla, and freeze small portions until firm.
  9. 9. Bloom gelatin in cold water for the mousse.
  10. 10. Heat raspberry puree, sugar, and lemon juice until warm.
  11. 11. Stir in gelatin until dissolved, then mix in melted white chocolate.
  12. 12. Cool slightly.
  13. 13. Whip heavy cream to soft peaks and fold into the raspberry mixture.
  14. 14. Fill dome molds halfway with mousse.
  15. 15. Place a frozen white chocolate center in each mold and cover with more mousse.
  16. 16. Add sponge rounds and freeze until fully set, about 4 hours.
  17. 17. Bloom gelatin in cold water for the glaze.
  18. 18. Heat water, sugar, and condensed milk until smooth.
  19. 19. Remove from heat and stir in gelatin.
  20. 20. Pour over white chocolate and mix until glossy.
  21. 21. Add green food coloring and shimmer dust.
  22. 22. Cool glaze to a pourable consistency.
  23. 23. Unmold frozen domes and place on a wire rack.
  24. 24. Pour glaze evenly over each dome until fully coated.
  25. 25. Allow glaze to set for 10–15 minutes.
  26. 26. Garnish with fresh raspberries and edible silver pearls before serving.

Notes

Nutritional Info (per serving, serves 8): Calories:375, Protein:5 g, Carbohydrates:43 g, Fat:20 g, Fiber:2 g, Sugar:34 g, Sodium:120 mg

Nutrition

Find it online: https://cheerychop.com/emerald-raspberry-white-chocolate-domes/