Ingredients

• White Chocolate Mousse
• 1/4 c. THRIVE Scrambled Egg Mix
• 1/4 c. Water
• 1/4 c. Cane Sugar
• 1 c. White Chocolate Chips
• 1 tbsp. Vanilla Extract
• 2 c. Heavy Cream
• Raspberry Filling
• 2 c. THRIVE Raspberries FD
• 2 1/2 tbsp. Cane Sugar
• 1 tsp. Lemon Juice
• 1 tbsp. Vanilla Extract
• 1 c. Water
• Coconut Sugar Cookie
• 1 can Vanilla Sugar Cookie Mix pantry can
• 3/4 c. Butter
• 1 Egg THRIVE Scrambled Egg Mix
• 2 tbsp. water
• 2 c. THRIVE Macaroon Cookie Mix
• 1/4 c. Water
• White Chocolate Ganache
• 1 1/2 c. white chocolate chips
• 3/4 c. heavy cream

Directions

1. White Chocolate Mousse
2. In a medium saucepan, whisk together the scrambled egg mix, water, 2 tablespoons of sugar, vanilla and 3/4 cup of the heavy cream. Cook over medium heat stirring until the mixture begins to thicken (3-4 minutes). Do not let boil. Remove from heat and pour through a strainer.
3. Once strained, add the chocolate and stir until the chocolate has melted and the mixture is smooth. Chill until cool.
4. Beat the remaining 1 1/4 cup of heavy cream and 2 tablespoons of sugar until stiff peaks form. Fold the whipped cream into the cooled chocolate mixture with a rubber spatula.
5. Raspberry Filling
6. Add all ingredients to a small pot and bring to a boil for 5-6 minutes or until thick. Remove from heat and let cool.
7. Coconut Sugar Cookie
8. Combine 3/4 cup of butter, 1 egg, and 2 tablespoons of butter in a mixer and mix until well combined. Add a pantry can of sugar cookie mix, 2 cups of macaroon mix and 1/4 cup of water and mix well.
9. Press the dough into a well greased 9x9 pan and bake 17-20 minutes at 350 degrees.
10. White Chocolate Ganache
11. Melt white chocolate and set aside. Bring the cream to a simmer and then combine with the white chocolate. Let cool until room temperature.
12. How to Assemble
13. To assemble the bombs, use a silicon dome mold. Fill the mold 2/3 full of mousse, then place a 1/2 ounce scoop of raspberry filling onto the mousse and spread lightly.
14. With a ring mold the same size as the dome mold, cut your sugar cookies out and place a round on top of each spot. Repeat the process until each mold is filled.
15. Place in the freezer and freeze until completely solid. Once frozen, take each bomb out of the mold and place on an oven rack on top of a sheet with parchment paper. Pour ganache over the frozen dessert to glaze. Allow to set and defrost for 20-25 minutes then serve!