Description
Delightful egg-shaped treats bursting with creamy strawberry mousse and a crisp chocolate shell, perfect for Easter celebrations.
Ingredients
Scale
- 1 cup strawberries, chopped
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 cup white chocolate chips
- 1/2 cup crushed shortcake cookies
- Egg-shaped candy molds
Instructions
- Melt the white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Use a brush or spoon to coat the inside of the egg-shaped molds with the melted chocolate. Refrigerate until set.
- In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the chopped strawberries.
- Once the chocolate shells are set, fill them with the strawberry mixture and sprinkle in the crushed shortcake crumbs.
- Cover the filling with additional melted chocolate and chill until firm.
- Once set, carefully remove the bombs from the molds and serve.
Notes
Use fresh, ripe strawberries for maximum flavor and ensure molds are chilled to prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 egg bomb
- Calories: 250
- Sugar: 14g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg