Description
Decadent bite-sized cheesecake balls with a pistachio-raspberry center, enrobed in a dazzling mirror glaze that shimmers like diamonds.
Ingredients
Scale
For the Crust:
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup crushed pistachios
- 1/2 cup fresh raspberries
- 1 teaspoon vanilla extract
- 2 cups white chocolate chips
- 1/2 cup sweetened condensed milk
- 1/4 cup water
- 2 tablespoons gelatin powder
- 1/2 cup granulated sugar
- 1/4 cup corn syrup
- 1/2 cup white chocolate, chopped
- 1/4 cup cold water
- Food coloring: pink, green, and blue
- Edible glitter
- 2 tablespoons vegetable oil
Instructions
1. Prepare the Crust:
- Mix cream cheese, powdered sugar, and vanilla until smooth. Fold in crushed pistachios and raspberries. Chill for 30 minutes.
- Roll the mixture into 1-inch balls and freeze for 1 hour.
- Melt white chocolate chips with sweetened condensed milk. Dip each ball into the mixture, freeze again for 15 minutes.
- Make mirror glaze: Bloom gelatin in 1/4 cup cold water. Combine sugar, corn syrup, and 1/4 cup water, heat to 110°C (230°F). Off heat, stir in bloomed gelatin and chopped white chocolate until smooth.
- Divide glaze into three bowls. Color one pink, one green, one blue. Let cool to 35°C (95°F).
- Pour colored glazes into one container, lightly swirl. Dip each cheesecake bomb into the glaze, turning to coat.
- Place on a wire rack, sprinkle with edible glitter, and refrigerate until set.
Notes
You can customize the seasonings to taste. For a stronger raspberry flavor, add a few drops of raspberry extract.