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)
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
