Description
Delicious bite-sized chocolate shells filled with strawberry puree and shortcake crumbs, perfect for Easter celebrations.
Ingredients
Scale
- 1 cup white chocolate chips
- 1 cup strawberries, pureed
- 1/4 cup heavy cream
- 1/2 cup shortcake crumbs
- Easter egg molds
Instructions
- Melt the white chocolate chips in a microwave-safe bowl, stirring until smooth.
- Coat the insides of the Easter egg molds with the melted white chocolate, using a brush.
- Refrigerate the molds for about 10 minutes until the chocolate hardens.
- Mix the pureed strawberries with heavy cream until well combined.
- Spoon the strawberry filling into the hardened chocolate egg shells.
- Sprinkle shortcake crumbs on top of the filling.
- Cover the filling with more melted white chocolate and smooth it out.
- Chill again until firm, then pop the egg bombs out of the molds.
- Serve chilled and enjoy your festive Easter treats!
Notes
Store in an airtight container in the refrigerator. Best enjoyed cold to maintain creamy filling and crisp shell.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilling & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg bomb
- Calories: 200
- Sugar: 18g
- Sodium: 15mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
Keywords: Easter dessert, strawberry shortcake, chocolate shells, family recipe