Strawberry Shortcake Easter Egg Bombs (Printable)
Creamy strawberry shortcake filling nestled inside pastel white chocolate Easter egg shells. A whimsical spring dessert.
# What You Need:
→ White Chocolate Shells
01 - 10.5 ounces white chocolate or white chocolate melts
02 - Edible pastel food coloring (optional)
→ Strawberry Shortcake Filling
03 - 5.3 ounces fresh strawberries, finely chopped
04 - 2 tablespoons granulated sugar
05 - 0.5 cup heavy cream
06 - 2 ounces cream cheese, softened
07 - 2.5 ounces sweetened condensed milk
08 - 3.5 ounces pound cake or sponge cake, crumbled
→ Decoration
09 - 1 ounce assorted sprinkles or edible pearls
10 - Edible gold leaf (optional)
# How-To Steps:
01 - Melt the white chocolate in a microwave-safe bowl in 20-second increments, stirring until smooth. Optionally, divide and tint with pastel food coloring.
02 - Using a silicone egg mold, carefully fill each cavity with melted chocolate, brushing up the sides to coat evenly. Allow to set in the refrigerator for 15 minutes. Apply a second layer if needed for sturdy shells. Chill until firm.
03 - Mix strawberries and sugar in a small bowl and let macerate for 10 minutes. Meanwhile, whisk heavy cream until stiff peaks form. In a separate bowl, beat cream cheese until smooth, then blend in the sweetened condensed milk. Gently fold in whipped cream, macerated strawberries, and crumbled cake.
04 - Remove chocolate shells from molds. Fill half the shells with the strawberry shortcake mixture, packing gently but not overfilling.
05 - Warm a plate in the microwave for 30 seconds. Briefly press the rim of an empty shell half onto the warm plate to slightly melt the edge, then place it over a filled half to seal the egg. Smooth the seam with your finger if needed.
06 - Decorate eggs with sprinkles, pearls, or a touch of edible gold leaf. Keep refrigerated until ready to serve.
# Helpful Tips:
01 -
- Nothing compares to cracking through chocolate shell into creamy strawberry heaven
- Your guests will think you ordered them from an expensive patisserie
02 -
- Thin shells will crack when you try to seal them. Always do two coats.
- Room temperature chocolate shells are nightmare to work with. Keep everything chilled.
03 -
- Work quickly when sealing the eggs or the chocolate will harden before you can attach the halves
- If your shells stick to the mold, pop the mold in the freezer for 2 minutes