Ingredients
Scale
- 1 cup white chocolate chips
- 1/2 cup heavy cream
- 1 cup fresh strawberries, chopped
- 1/2 cup shortcake crumbs
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Easter egg mold
Instructions
- Melt the white chocolate chips in a microwave-safe bowl, stirring until smooth.
- Spoon the melted chocolate into the Easter egg molds, coating the sides evenly.
- Place the molds in the refrigerator to set for about 10 minutes.
- In a separate bowl, mix the chopped strawberries, heavy cream, powdered sugar, and vanilla extract until combined.
- Once the chocolate has set, fill each mold with the strawberry filling and sprinkle shortcake crumbs on top.
- Cover with more melted chocolate to seal.
- Refrigerate for an additional 10-15 minutes until completely set.
- Carefully pop the Easter egg bombs out of the molds and serve.
Notes
You can make these ahead of time and store them in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg