Strawberry Shortcake Easter Egg Bombs
Delightful treats that combine fresh strawberries and creamy white chocolate, perfect for Easter celebrations.
Ingredients
For the chocolate shells
- 1.5 cup white chocolate chips High-quality chips melt more smoothly for a perfect shell.
For the filling
- 0.5 cup heavy cream Ensure it's cold for the best consistency.
- 0.5 cup strawberry jam or preserves Choose your favorite brand, or homemade for an extra special touch.
- 1 cup crushed shortbread cookies or vanilla wafers Crush finely for a smooth filling, or leave some chunks for texture.
- 0.5 tsp vanilla extract Pure vanilla extract enhances the flavor.
For decoration
- as needed g pink drizzle Use candy melts or tinted white chocolate.
- as needed g Easter sprinkles Adds a fun, seasonal touch.
- as needed g crushed freeze-dried strawberries Provides natural color and intense strawberry flavor.
Instructions
Preparation
- Melt white chocolate chips gently using a microwave or double boiler.
- Spoon melted chocolate into Easter egg molds, coating the sides evenly.
- Refrigerate for 10 minutes until the shells are set.
- In a bowl, mix heavy cream, strawberry jam, crushed cookies, and vanilla until smooth.
- Spoon strawberry filling into each chocolate shell, leaving a little space at the top.
- Seal with additional melted white chocolate.
- Chill for 20–30 minutes until fully firm.
- Remove from molds and decorate as desired.
Notes
Serve these delicious Easter egg bombs on a fun platter. Drizzle more pink chocolate on top for decoration and sprinkle with Easter sprinkles and crushed freeze-dried strawberries for flair. Store in an airtight container in the refrigerator for up to a week. Freeze them for longer storage, wrapped well in plastic wrap.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 50mgFiber: 1gSugar: 12g
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