Description
Delightful chocolate egg shells filled with creamy strawberry goodness, perfect for Easter celebrations.
Ingredients
Scale
- 200 g White Chocolate
- 100 g Pink Candy Melts
- 40 g Freeze-Dried Strawberries
- 100 g Strawberry Jam
- 200 ml Heavy Cream
- 100 g Cream Cheese
- 50 g Powdered Sugar
- 1 tsp Vanilla Extract
- 100 g Crushed Shortcake Biscuits
- 50 g Crushed Shortcake Crumbs
- 1 cup Fresh Strawberry Slices
- 2 tbsp Edible Gold Sprinkles
Instructions
- Begin by melting the white chocolate and pink candy melts in separate bowls.
- Once melted, carefully coat the inside of egg molds with the melted chocolate and candy melts.
- Allow the layers to cool and harden completely.
- While the shells are cooling, whip together the heavy cream, cream cheese, powdered sugar, and vanilla extract until fluffy.
- Gently fold in the freeze-dried strawberries, strawberry jam, and crushed shortcake biscuits.
- When the chocolate shells are ready, fill them with the strawberry mixture and smooth the tops.
- Seal the eggs with additional melted chocolate.
- Store the filled bombs in the fridge until you are ready to serve.
Notes
Use high-quality white chocolate for a creamier texture. Store in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling and Coating
- Cuisine: American
Nutrition
- Serving Size: 1 egg bomb
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg