# Components:
→ Main Ingredients
01 - 8 large fresh strawberries, hulled
02 - 7 oz high-quality dark chocolate (at least 60% cocoa), chopped
03 - 3.5 oz white chocolate, chopped
→ Cream Filling
04 - 2/3 cup heavy cream, cold
05 - 1/4 cup mascarpone cheese, softened
06 - 2 tablespoons powdered sugar
07 - 1/2 teaspoon vanilla extract
→ Decoration
08 - Edible gold leaf or gold dust, optional
09 - Crushed pistachios or freeze-dried raspberries, optional
# Method steps:
01 - In a mixing bowl, beat the heavy cream, mascarpone, powdered sugar, and vanilla extract until soft peaks form. Transfer to a piping bag fitted with a small round tip and chill until ready to use.
02 - Melt the dark chocolate in a heatproof bowl set over a pot of simmering water or in short bursts in the microwave, stirring until smooth. Using a silicone half-sphere mold, brush or spoon a layer of melted chocolate into each cavity. Chill for 10 minutes, then add a second layer for sturdiness. Chill until completely set, approximately 20 minutes.
03 - Carefully unmold the chocolate half-spheres. Fill half the shells with a generous swirl of cream filling. Place one hulled strawberry, tip-down, into the center of each filled shell.
04 - Warm a plate in the microwave. Briefly press the edge of an empty half-sphere onto the plate to slightly melt the edge, then gently press onto a filled half to seal, forming a complete sphere. Repeat for all bombs.
05 - Melt the white chocolate and drizzle over the bombs. Garnish with edible gold, crushed pistachios, or freeze-dried raspberries as desired.
06 - Refrigerate the assembled bombs for at least 30 minutes before serving. Serve chilled.
