Strawberry Shortcake Egg Bombs (Printable Version)
Chocolate egg shells stuffed with macerated strawberries, whipped cream and crushed shortcake for a festive spring treat.
# What You'll Need:
→ Chocolate Egg Shells
01 - 8.8 oz white chocolate or milk chocolate, chopped
→ Strawberry Shortcake Filling
02 - 7 oz fresh strawberries, hulled and diced
03 - 2 tablespoons granulated sugar
04 - 6.8 fl oz heavy whipping cream, cold
05 - 2 tablespoons powdered sugar
06 - 1 teaspoon vanilla extract
07 - 3.5 oz shortcake biscuits, crushed
→ Decorations (optional)
08 - Sprinkles
09 - Edible glitter
10 - Colored icing
# How To Make:
01 - Melt chopped chocolate in a heatproof bowl placed over a saucepan of gently simmering water using the double boiler method. Once smooth, spoon the melted chocolate into silicone Easter egg molds and swirl to coat the sides evenly. Refrigerate for 10 minutes to set. Repeat with a second layer of chocolate for extra durability. Chill until completely set, approximately 15 minutes.
02 - In a small mixing bowl, combine the diced strawberries and granulated sugar. Allow to sit for 10 minutes to develop flavor and juiciness.
03 - In a separate bowl, beat the cold heavy cream with powdered sugar and vanilla extract using an electric mixer until stiff peaks form. Gently fold in crushed shortcake biscuits and the macerated strawberry mixture.
04 - Carefully release the chocolate egg halves from the molds. Spoon the strawberry shortcake filling into one half of each chocolate shell. Gently press the corresponding half on top to enclose the filling; seal the edges with a little melted chocolate if necessary.
05 - Finish by drizzling with any remaining melted chocolate and adorning with sprinkles, edible glitter, or colored icing as desired. Refrigerate until ready to serve.
# Expert Tips:
01 -
- These chocolate eggs hide a creamy, fruity surprise that feels like finding a secret treat at the bottom of your basket.
- The airy strawberry shortcake filling and crisp chocolate shells were an instant hit at my last brunch.
02 -
- I once tried to rush the chilling process—don't be tempted or the shells might collapse when unmolding.
- Switching to a higher cocoa butter chocolate made my eggs glossier and easier to pop out of the mold.
03 -
- A silicone mold makes all the difference—rigid molds make unmolding tough.
- Let the chocolate cool slightly before swirling into the molds so it doesn't pool at the bottom.