Strawberry Shortcake Easter Egg Bombs
Delightful egg-shaped treats filled with creamy strawberry goodness, perfect for Easter celebrations.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 12 egg bombs 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1.5 cups white chocolate chips
- 0.5 cup heavy cream
- 0.5 cup strawberry jam or preserves
- 1 cup crushed shortbread cookies or vanilla wafers
- 0.5 tsp vanilla extract
- as needed pink drizzle
- as needed Easter sprinkles
- as needed crushed freeze-dried strawberries
Instructions
- Melt the white chocolate chips in a heat-safe bowl over a pot of simmering water.
- Pour the melted chocolate into a silicone egg mold and coat the insides evenly.
- Whip the heavy cream until soft peaks form, then fold in strawberry jam, crushed cookies, and vanilla extract.
- Fill each half of the chocolate egg shell with the strawberry cream filling.
- Heat leftover melted chocolate and dip the edges of each filled half before pressing them together.
- Chill the assembled eggs in the fridge for about 30 minutes and decorate them with pink drizzle and sprinkles.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Customize fillings as desired and use high-quality ingredients for best results.
Nutrition
- Serving Size: 1 egg bomb
- Calories: 250
- Sugar: 12g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://lunarecipez.com/strawberry-shortcake-easter-egg-bombs/