Description
Delight in these Strawberry Shortcake Easter Egg Bombs filled with creamy strawberry goodness and enrobed in silky white chocolate, perfect for spring celebrations.
Ingredients
Scale
- 1 cup white chocolate chips
- 1/2 cup fresh strawberries, chopped
- 1/4 cup heavy cream
- 1/2 cup shortcake crumbs
- 1 tablespoon powdered sugar
- Easter egg molds
Instructions
- Melt the white chocolate chips in a microwave-safe bowl or double boiler.
- Coat the inside of the Easter egg molds with the melted chocolate.
- Refrigerate the molds until the chocolate sets.
- Whip heavy cream and powdered sugar until soft peaks form.
- Fold in the chopped strawberries gently using a spatula.
- Fill each molded half with the strawberry mixture.
- Sprinkle shortcake crumbs over the filling.
- Seal the egg bombs with more melted chocolate.
- Chill until set completely and remove from molds.
Notes
You can prepare components a day in advance. Ensure chocolate doesn’t get overheated while melting.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling, Melting, Whipping
- Cuisine: American
Nutrition
- Serving Size: 1 egg bomb
- Calories: 180
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg