Description
Delicate Easter egg bombs filled with creamy white chocolate, whipped cream, and juicy strawberries, perfect for celebrating spring.
Ingredients
Scale
- 1 cup white chocolate chips
- 1 cup fresh strawberries, diced
- 1/2 cup heavy cream
- 1/2 cup shortcake crumbs
- 1 teaspoon vanilla extract
- Easter egg molds
Instructions
- Melt the chocolate: Begin by placing the white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth and silky.
- Coat the molds: Using a spoon or a pastry brush, gently coat the inside of the Easter egg molds with the melted white chocolate. Place the molds in the fridge to set for about 10-15 minutes.
- Prepare the filling: In a separate bowl, whip the heavy cream until soft peaks form. Fold in the diced strawberries and vanilla extract gently.
- Fill the shells: Once the chocolate shell has set, spoon the strawberry mixture into each shell until just full.
- Top with crumbs: Sprinkle shortcake crumbs over the strawberry filling, adding texture. Cover with a final layer of melted white chocolate.
- Chill: Place the molded treats back in the fridge for an additional 20-30 minutes.
- Remove and serve: Gently release the Easter egg bombs from the molds, arrange them on a platter, and enjoy.
Notes
Make-ahead tips: Prepare chocolate shells a day in advance for convenience. Ensure strawberries are well-drained to avoid soggy filling.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 egg bomb
- Calories: 200
- Sugar: 15g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: Easter dessert, strawberry shortcake, chocolate treats, spring recipes