Decadent and visually stunning, White Chocolate Caramel Crunch Bombs are dessert spheres filled with luscious caramel mousse, encased in creamy white chocolate, and finished with a buttery biscuit crumble and caramel drizzle. These elegant treats are ideal for special occasions or when you’re simply craving something indulgent.

Why You’ll Love This Recipe

White Chocolate Caramel Crunch Bombs strike the perfect balance between rich sweetness and delicate texture. The silky white chocolate shell gives way to a creamy, airy caramel mousse, while the buttery cookie base adds just the right amount of crunch. Not only are they incredibly delicious, but they also look impressive—perfect for impressing guests or elevating your dessert game.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

200g white chocolate (for coating)
1 cup heavy cream
1/2 cup caramel sauce (plus more for drizzling)
100g cream cheese, softened
1/2 teaspoon vanilla extract
1/2 cup crushed digestive biscuits or graham crackers
2 tablespoons melted butter
Pinch of sea salt (optional)
Silicone semi-sphere molds

directions

Melt the white chocolate in a double boiler or microwave until smooth.
Brush or spoon the melted chocolate into silicone half-sphere molds, coating the sides evenly. Chill until set.
Repeat with a second layer of chocolate to reinforce the shell, then chill again until firm.
In a bowl, whip the heavy cream until soft peaks form.
In a separate bowl, beat together the cream cheese, vanilla extract, and caramel sauce until smooth.
Gently fold the whipped cream into the caramel mixture to form a mousse.
In a small bowl, combine the crushed biscuits with melted butter.
Press a thin layer of the biscuit mixture into the bottom of each chocolate shell.
Spoon the caramel mousse into each mold, filling nearly to the top.
Add another thin layer of the biscuit mixture on top to form a base.
Chill the molds in the refrigerator for 4–6 hours or until the filling is firm.
Carefully unmold the bombs. Drizzle with additional caramel sauce and sprinkle with extra crumble and a pinch of sea salt, if desired.
Serve chilled.

Servings and timing

Servings: Makes 6 dessert bombs
Prep time: 30 minutes
Chilling time: 4–6 hours
Total time: Approximately 5 hours

Variations

Dark Chocolate Version: Use dark chocolate instead of white for a richer flavor contrast with the caramel.
Nutty Crunch: Add crushed roasted nuts (like pecans or almonds) to the biscuit layer for extra texture.
Fruit Infusion: Incorporate a layer of berry compote between the mousse and biscuit for a tart counterbalance.
Salted Caramel Bombs: Add more sea salt to the caramel sauce for a bold sweet-salty combination.
Alcohol Twist: Mix a splash of Bailey’s or Kahlua into the mousse for an adult version.

storage/reheating

Store the White Chocolate Caramel Crunch Bombs in an airtight container in the refrigerator for up to 4 days. These are best served chilled and do not require reheating. Freezing is not recommended as it may alter the texture of the mousse and chocolate coating.

FAQs

How do I prevent the chocolate shell from cracking during unmolding?

Ensure the chocolate shell is thick enough by applying two layers and allow it to set completely before unmolding. Gently press from the edges of the mold to release.

Can I make these ahead of time?

Yes, they can be prepared a day or two in advance. Store in the refrigerator until ready to serve.

What if I don’t have silicone molds?

You can use any spherical or dome-shaped mold, but silicone molds make unmolding much easier and cleaner.

Can I use store-bought caramel sauce?

Absolutely. Store-bought caramel sauce works perfectly, though homemade adds a more personal touch.

Is there a non-dairy alternative for the cream?

Yes, you can use coconut cream or a dairy-free whipping cream substitute to make it suitable for those avoiding dairy.

Can I use milk chocolate instead of white chocolate?

Yes, milk chocolate can be used, though it will change the overall flavor profile and make it sweeter.

Can I freeze these desserts?

Freezing is not recommended as it can affect the texture of both the mousse and the chocolate shell.

How long do they last in the fridge?

These dessert bombs will stay fresh in the refrigerator for up to 4 days if stored properly.

What can I use instead of digestive biscuits?

You can substitute with graham crackers, vanilla wafers, or shortbread cookies depending on preference.

Can I make mini versions of these?

Yes, simply use smaller molds and adjust the filling quantities accordingly. They make excellent bite-sized treats.

Conclusion

White Chocolate Caramel Crunch Bombs are a luxurious dessert that combines texture, flavor, and presentation into one irresistible treat. With their creamy caramel filling, crisp shell, and buttery biscuit base, they offer a delightful experience for any dessert lover. Whether for a dinner party or a self-indulgent treat, these bombs are sure to impress and satisfy.

White Chocolate Caramel Crunch Bombs

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Author: Emma Delaney
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 4 hours 40 minutes
Yield: 6 dessert bombs 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Decadent dessert spheres coated in silky white chocolate, filled with a creamy caramel mousse, topped with a drizzle of caramel sauce and buttery cookie crumble.

Ingredients

Units Scale

200g white chocolate (for coating)
1 cup heavy cream
1/2 cup caramel sauce (plus more for drizzling)
100g cream cheese, softened
1/2 teaspoon vanilla extract
1/2 cup crushed digestive biscuits or graham crackers
2 tablespoons melted butter
Pinch of sea salt (optional)

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Instructions

Melt white chocolate in a double boiler or microwave until smooth.
Brush or spoon the melted chocolate into silicone half-sphere molds, coating the sides evenly.
Chill until set, then repeat with a second layer for sturdiness.
In a bowl, whip the heavy cream until soft peaks form.
In another bowl, beat the cream cheese, vanilla, and caramel sauce until smooth.
Gently fold in the whipped cream into the caramel mixture.
In a small bowl, mix crushed biscuits with melted butter.
Press a layer of the biscuit mixture into the bottom of each mold over the set chocolate.
Fill the molds with the caramel mousse mixture.
Top with more biscuit crumble to create a base.
Chill for 4–6 hours or until firm.
Carefully unmold the bombs.
Drizzle with additional caramel sauce and sprinkle with extra crumble and a pinch of sea salt if desired.
Serve chilled.

Notes

Ensure the chocolate coating is thick enough to hold the filling.
Use high-quality white chocolate for best flavor.
Chill thoroughly to help unmolding go smoothly.

Nutrition

Serving Size: 1 bomb
Calories: 380
Sugar: 28g
Sodium: 160mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 0.5g
Protein: 3g
Cholesterol: 70mg