Description
These playful Easter Egg Bombs combine sweet white chocolate shells with a fluffy strawberry shortcake filling, perfect for spring celebrations.
Ingredients
Scale
- 8 large strawberries, hulled
- 1 cup whipped cream
- 1 cup sponge cake or pound cake, crumbled
- 1/2 cup vanilla yogurt
- 1/2 cup white chocolate chips
- Easter egg molds
- Sprinkles (optional)
Instructions
- Melt the white chocolate chips gently in 20–30 second bursts in the microwave, stirring between bursts or use a double boiler.
- Coat the inside of each Easter egg mold half with a thin layer of melted white chocolate.
- Place the coated molds in the fridge for about 10 minutes to let the chocolate set firm.
- Fold together the crumbled sponge or pound cake, whipped cream, and vanilla yogurt until combined.
- Spoon the strawberry shortcake mixture into each egg half, filling to about three-quarters full.
- Place a hulled whole strawberry or a strawberry slice on top of the filling in each egg half.
- Warm a small plate slightly and press the rim of one egg half on it to melt the chocolate edge.
- Chill the sealed eggs in the fridge until completely set, about 15–20 minutes.
- Remove the egg bombs from the molds carefully.
- Decorate with sprinkles if desired and serve chilled.
Notes
Store in an airtight container for up to 2–3 days. Best served chilled.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 egg bomb
- Calories: 285
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg