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Aurora Lemon Blueberry Crystal Bombs with Cream Core

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A stunning dessert featuring a creamy lemon and blueberry center encased in a sparkling crystal-like white chocolate shell.

Ingredients

Scale
  • For the Lemon Blueberry Cream Core:
  • 8 oz (225 g) cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream
  • 1 tsp lemon zest
  • For the Blueberry Center:
  • 1 cup fresh blueberries
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • For the Crystal Shell:
  • 12 oz (340 g) white chocolate, melted
  • 1 tsp coconut oil
  • 2 tbsp blue sanding sugar
  • 1 tbsp coarse sparkling sugar
  • For Garnish (optional):
  • Lemon zest curls
  • Freeze-dried blueberry crumbs

Instructions

  1. 1. In a small saucepan, cook blueberries, sugar, and lemon juice for 4–5 minutes until thick and jam-like. Cool completely.
  2. 2. Beat cream cheese, powdered sugar, vanilla extract, heavy cream, and lemon zest until smooth and fluffy.
  3. 3. Spoon the blueberry mixture into small silicone molds and freeze for 30 minutes to create firm centers.
  4. 4. Brush melted white chocolate mixed with coconut oil inside dome molds and chill until set.
  5. 5. Apply a second layer of chocolate and chill again for a sturdier shell.
  6. 6. Fill each shell halfway with the lemon cream mixture.
  7. 7. Place a frozen blueberry center in the middle of each dome.
  8. 8. Cover with additional lemon cream and smooth the surface.
  9. 9. Seal the bottoms with more melted white chocolate.
  10. 10. Freeze for 1–2 hours until firm.
  11. 11. Carefully unmold and sprinkle with blue sanding sugar and coarse sparkling sugar for a crystal-like finish.
  12. 12. Garnish with lemon zest curls and freeze-dried blueberry crumbs if desired.
  13. 13. Serve chilled.

Nutrition

Find it online: https://cheerychop.com/lemon-blueberry-crystal-bombs-recipe/