Strawberry Shortcake Easter Egg Bombs (Printer-Friendly)
White chocolate egg shells filled with strawberry shortcake cream and cake pieces
# What You'll Need:
→ White Chocolate Shells
01 - 10.5 oz white chocolate or white chocolate melts
02 - Edible pastel food coloring (optional)
→ Strawberry Shortcake Filling
03 - 5.25 oz fresh strawberries, finely chopped
04 - 2 tbsp granulated sugar
05 - 1/2 cup heavy cream
06 - 2 oz cream cheese, softened
07 - 1/4 cup sweetened condensed milk
08 - 3.5 oz pound cake or sponge cake, crumbled
→ Decoration
09 - 1 oz assorted sprinkles or edible pearls
10 - Edible gold leaf (optional)
# How to Make It:
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.
04 - Whisk heavy cream until stiff peaks form. In a separate bowl, beat cream cheese until smooth, then blend in the sweetened condensed milk.
05 - Gently fold in whipped cream, macerated strawberries, and crumbled cake until evenly incorporated.
06 - Remove chocolate shells from molds. Fill half the shells with the strawberry shortcake mixture, packing gently but not overfilling.
07 - 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.
08 - Decorate eggs with sprinkles, pearls, or a touch of edible gold leaf. Keep refrigerated until ready to serve.
# Expert Advice:
01 -
- These egg bombs make people gasp when they bite into them, and that reaction never gets old
- You can make everything ahead of time and assemble right before your spring gathering
02 -
- Working quickly when sealing the eggs is crucial since warm chocolate can soften your shells
- Overfilling the shells makes sealing nearly impossible without cracking the chocolate
03 -
- Room temperature chocolate shells won't develop that satisfying snap when bitten into
- A piping bag makes filling the eggs so much less messy than using spoons