Bloom 6 grams of gelatine in cold water.
Over a double boiler, melt together the white chocolate and 180 ml of cream.
Once melted remove from heat and mix in the bloomed gelatine. In a stand mixing bowl, combine the 360 grams of cream and tsp of vanilla bean paste.
Whisk until it reached soft peak stage.
Wait until the white chocolate and gelatine mixture comes down to about 33 degrees Celsius before folding the whipped cream into it in three additions making sure not to knock out too much air.
Transfer the white chocolate mousse to a piping bag and pipe into apple silicone molds. Pipe 75% of the way up so when you mush in the cranberry sphere it pushes the mousse all the way to the sides and up the top. I’ve found thats the easiest way to get a smooth mousse all the way around.
Once you’ve piped in the mousse, press two cranberry half spheres together to form a full sphere and shove it into the molds allowing them mousse to push up and around it. Flatten off the top with mousse and an offset spatula. Do this for all the apples in the mold and then freeze over night until solid.
Prepare your chocolate stems. Mix together cocoa and a bit of activated charcoal and dust heavily on a parchment lined baking sheet. Pipe melted chocolate onto this cocoa mixture in whatever shape/ size you want your stems to be. Dust the tops with more of the cocoa and leave to set.