Description
Delightful Easter treats featuring a white chocolate shell filled with creamy strawberry-infused whipped cream and shortcake crumbs.
Ingredients
Scale
- 1 cup white chocolate chips
- 1 cup strawberries, pureed
- 1 cup heavy cream
- 1/2 cup shortcake crumbs
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Easter egg molds (silicone preferred)
Instructions
- In a microwave-safe bowl, melt the white chocolate chips in 30-second increments, stirring until smooth.
- Spoon the melted chocolate into the Easter egg molds, ensuring an even layer on the inside. Refrigerate for 15-20 minutes until set.
- In a separate bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract.
- Gently fold the strawberry puree into the whipped cream mixture.
- Once the chocolate has set, fill each chocolate egg shell with the strawberry whipped cream mixture and sprinkle shortcake crumbs on top.
- Seal with more melted chocolate and return to the refrigerator until firm, about 30 minutes.
- Carefully remove the egg bombs from the molds and serve on a platter.
Notes
Make-ahead tips: Prepare the chocolate shells and whipped cream a day in advance. Store separately in the refrigerator until ready to assemble.
Nutrition
- Serving Size: 1 egg bomb
- Calories: 450
- Sugar: 35g
- Sodium: 50mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg