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Strawberry Shortcake Easter Egg Bombs

Strawberry Shortcake Easter Egg Bombs: A Sweet Spring Surprise

Strawberry Shortcake Easter Egg Bombs are delightful treats with a creamy filling, perfect for Easter celebrations.
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Prep Time 15 minutes
Cook Time 30 minutes
Chill Time 15 minutes
Total Time 1 hour
Servings: 12 bombs
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Shell
  • 8 oz White Chocolate High-quality chocolate for a smooth shell.
  • 1 cup Pink Candy Melts Optional for decoration.
For the Creamy Filling
  • 1 cup Heavy Cream Substitute with coconut cream for dairy-free versions.
  • 8 oz Cream Cheese Opt for vegan cream cheese for plant-based.
  • 1 cup Powdered Sugar Adjust to taste.
  • 1 tsp Vanilla Extract
For the Fruity Burst
  • 1/2 cup Strawberry Jam Can swap for raspberry or blueberry jam.
  • 1 cup Freeze-Dried Strawberries Fresh strawberries can be used but may alter consistency.
For Texture & Decoration
  • 1 cup Crushed Shortcake Biscuits Gluten-free biscuits can be used.
  • 1 cup Fresh Strawberry Slices For decoration.
  • 1/2 cup Melted Pink Chocolate For drizzling.
  • 2 tbsp Edible Gold Sprinkles Optional for decoration.

Equipment

  • Microwave-Safe Bowl
  • Egg molds
  • Electric mixer
  • spatula
  • Pastry brush

Method
 

Step-by-Step Instructions
  1. Begin by breaking your high-quality white chocolate into small pieces. Melt it in a microwave-safe bowl in 30-second intervals until smooth, about 1 to 2 minutes.
  2. Using a pastry brush, coat the inside of the egg molds with melted chocolate, about 1/4 inch thick. Refrigerate for 15 minutes until firm.
  3. In a large bowl, combine heavy cream, cream cheese, and powdered sugar. Whip with an electric mixer for 3 to 5 minutes until light and fluffy.
  4. Fold in strawberry jam, freeze-dried strawberries, and crushed biscuits until just incorporated.
  5. Spoon the filling into half of the chilled egg molds, smoothing the tops. Leave space for the chocolate shell.
  6. Press the remaining halves of the molds onto the filled halves. Chill in the refrigerator for another 10 to 15 minutes.
  7. Gently remove the egg bombs from the molds, drizzle with melted pink chocolate, and decorate with fresh strawberries and gold sprinkles.

Nutrition

Serving: 1bombCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 120mgFiber: 1gSugar: 14gVitamin A: 200IUVitamin C: 1mgCalcium: 40mgIron: 0.5mg

Notes

Store egg bombs in an airtight container for up to 5 days in the fridge or freeze for up to 3 months.

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