Strawberry Shortcake Easter Egg Bombs
Delightful egg-shaped treats filled with creamy strawberry filling, perfect for Easter celebrations.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 12 egg bombs 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1.5 cups white chocolate chips
- 0.5 cups heavy cream
- 0.5 cups strawberry jam or preserves
- 1 cup crushed shortbread cookies or vanilla wafers
- 0.5 tsp vanilla extract
- as needed pink drizzle (candy melts or tinted white chocolate)
- as needed Easter sprinkles
- as needed crushed freeze-dried strawberries
Instructions
- Melt the chocolate: In a microwave-safe bowl, melt the white chocolate chips at 30-second intervals, stirring in between until smooth.
- Prepare the egg molds: Using a silicone egg mold, coat the inside with the melted white chocolate and let set for 10 minutes in the fridge.
- Whip the cream: In a mixing bowl, whip the heavy cream until soft peaks form.
- Create the filling: Combine strawberry jam, crushed cookies, and vanilla in a bowl; gently fold in the whipped cream.
- Fill the chocolate shells: Remove set chocolate from molds and fill each shell with the strawberry cream mixture.
- Seal the eggs: Coat open edges of filled eggs with melted chocolate and seal with another half.
- Decorate and serve: Drizzle with pink topping and sprinkle with Easter decorations.
Notes
Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to a month.
Nutrition
- Serving Size: 1 egg bomb
- Calories: 150
- Sugar: 12g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg