Strawberry Shortcake Easter Egg Bombs
Creamy strawberry filling inside crackly white chocolate shells, topped with shortcake crumbs and a fresh strawberry slice.
Ingredients
Ingredients
- 12 oz white chocolate chopped, plus extra for sealing shells
- 2 oz pink candy melts
- 1/2 cup freeze dried strawberries crushed
- 1/2 cup strawberry jam
- 1/2 cup heavy cream cold
- 1/2 cup cream cheese softened
- 2 tbsp powdered sugar
- 1 tsp vanilla bean paste
- 1/2 cup crushed shortcake biscuits
- 1/4 cup extra crushed shortcake crumbs for topping
- 6 fresh strawberry slices for garnish
- 1 tbsp edible gold sprinkles
Instructions
- Place the chopped white chocolate in a heat safe bowl and melt it gently over a pan of barely simmering water, stirring until smooth and glossy.
- Spoon or brush a layer of melted white chocolate into each cavity of your clean, dry Easter egg mold, coating the bottom and sides fully with no thin spots.
- Chill the coated mold in the refrigerator for 15 minutes, until the shells are firm and matte.
- While the shells chill, beat the softened cream cheese with powdered sugar in a mixing bowl until completely smooth and lump free.
- Add the cold heavy cream and vanilla bean paste to the cream cheese mixture and whip until thick, creamy, and slightly fluffy.
- Fold in the strawberry jam, crushed freeze dried strawberries, and 1/2 cup crushed shortcake biscuits until evenly combined and scoopable.
- Remove the chocolate shells from the refrigerator and carefully spoon the strawberry shortcake filling into half of the egg cavities, leaving a small gap at the top for sealing.
- Re melt a small amount of white chocolate if needed, then run a thin line of melted chocolate around the rim of each filled shell.
- Gently press an empty chocolate shell half on top of each filled half, aligning the edges to form whole eggs, and wipe away any excess chocolate along the seams.
- Place the filled and sealed egg bombs in the refrigerator for 10 to 15 minutes, until completely set and firm.
- Melt the pink candy melts in a small bowl, stirring until smooth, then drizzle the melted pink candy over the chilled egg bombs.
- Immediately sprinkle the tops with extra crushed shortcake crumbs, add a fresh strawberry slice to each egg, and finish with a pinch of edible gold sprinkles before serving.
Notes
- Use a silicone Easter egg mold for easier release of the chocolate shells.
- Make sure the mold is completely dry before adding chocolate to prevent streaking.
- Do not overfill the shells; leave space so the chocolate seam can seal without leaking.
- Store finished egg bombs in an airtight container in a single layer in the refrigerator for up to 3 days.
- For cleaner cuts, use a warm sharp knife to slice the chilled eggs in half before serving.
- Make sure the mold is completely dry before adding chocolate to prevent streaking.
- Do not overfill the shells; leave space so the chocolate seam can seal without leaking.
- Store finished egg bombs in an airtight container in a single layer in the refrigerator for up to 3 days.
- For cleaner cuts, use a warm sharp knife to slice the chilled eggs in half before serving.