Description
A playful and delicious treat combining creamy strawberry filling and a charming egg-shaped exterior, perfect for Easter celebrations.
Ingredients
- 1 cup white chocolate chips (melted for coating)
- 1 cup strawberries, pureed (fresh strawberries, pureed)
- 1/2 cup heavy cream (whipped until soft peaks form)
- 1 teaspoon vanilla extract
- 1/2 cup shortcake crumbs (for sprinkling inside and on top)
- 1 set Easter egg molds (for shaping the egg bombs)
Instructions
- Melt the white chocolate: In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring until smooth.
- Coat the molds: Using a brush or a spoon, coat the insides of the Easter egg molds with a layer of melted white chocolate. Let them cool and harden for at least 15 minutes in the refrigerator.
- Prepare the filling: In a medium bowl, whip the heavy cream until soft peaks form. Gently fold in the pureed strawberries and vanilla extract until well combined.
- Assemble the egg bombs: Once the chocolate shell has set, sprinkle some shortcake crumbs at the bottom of each mold. Add a layer of the strawberry filling, then sprinkle more shortcake crumbs on top. Seal each egg with another layer of melted chocolate to close the molds.
- Chill to set: Place the filled molds back in the fridge for about an hour to allow the chocolate to firm up completely.
- Remove from molds: Carefully remove the egg bombs from the molds and place them on a serving plate.
Notes
Store in an airtight container in the refrigerator; best enjoyed within 2-3 days. Freeze individually wrapped for longer storage.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American