What mold do I need to make these Easter egg bombs?

You need a silicone Easter egg shaped mold available at most craft stores, baking supply shops, and online retailers in the weeks leading up to Easter. Silicone molds are essential rather than hard plastic because the flexibility of silicone allows you to gently pop the set chocolate shells out of the mold without cracking them. Look for a mold that makes approximately 3 to 4 inch eggs for a filling that is generous and satisfying.

Can I make the chocolate shells the day before?

Yes absolutely. The chocolate shells can be made up to 3 days in advance and stored assembled in the refrigerator or at cool room temperature. Make the filling on the day of assembly for the freshest and most vibrant flavor and the best texture from the shortcake crumbs which can soften slightly over time in a refrigerated filling.

My white chocolate seized and became thick and grainy. What happened?

White chocolate seizes when it comes into contact with even a small amount of water, which is why all bowls, spoons, and utensils must be completely dry before melting begins. Even a single drop of water from a wet spoon can cause the entire batch of melted white chocolate to seize. White chocolate also seizes if overheated. If your chocolate has seized, add a teaspoon of neutral vegetable oil and stir vigorously over very low heat. It will often come back together into a smooth and pourable consistency with patience and gentle heat.

Strawberry Shortcake Easter Egg Bombs Easy No Bake Recipe

Description

The most beautiful and fun Strawberry Shortcake Easter Egg Bombs made with a smooth white chocolate egg shell filled with a creamy strawberry shortcake mixture of cream cheese heavy cream freeze-dried strawberries and crushed shortcake biscuits decorated with pink chocolate drizzle and fresh strawberries. A completely no-bake Easter treat.

Ingredients

Scale

12 oz White Chocolate chopped

2 oz Pink Candy Melts

1/2 cup Freeze-Dried Strawberries crushed to powder

1/2 cup Strawberry Jam

1/2 cup Heavy Cream

1/2 cup Cream Cheese softened

2 tbsp Powdered Sugar

1 tsp Vanilla Extract

1/2 cup Crushed Shortcake Biscuits

Crushed Shortcake Crumbs for decoration

Fresh Strawberry Slices for decoration

Edible Gold Sprinkles

Melted Pink Chocolate for drizzling

Instructions

1. Melt white chocolate in 30-second microwave intervals stirring between each until smooth.

2. Spoon melted chocolate into silicone Easter egg mold cavities spreading evenly up the sides.

3. Refrigerate 15 minutes until firm. Apply a second layer and refrigerate another 15 minutes.

4. Beat softened cream cheese, heavy cream, and powdered sugar until thick and fluffy.

5. Fold in crushed freeze-dried strawberries, strawberry jam, and vanilla until combined.

6. Stir in crushed shortcake biscuits gently.

7. Release half the set chocolate shells from the mold. Keep remaining halves in the mold.

8. Fill mold-supported base halves with strawberry shortcake mixture to the rim.

9. Brush melted white chocolate around each rim and press a released shell half on top to seal.

10. Refrigerate 10 to 15 minutes until sealed and set.

11. Drizzle melted pink chocolate over each egg.

12. Scatter shortcake crumbs and edible gold sprinkles over wet drizzle.

13. Press a fresh strawberry slice on top of each egg before the chocolate sets.

14. Refrigerate until serving. Serve by cracking open or biting directly in.

Notes

Use good quality white chocolate with cocoa butter for the smoothest most beautiful shells.

Always make shells in two layers for a durable crack-resistant result.

All equipment must be completely dry before melting white chocolate to prevent seizing.

Freeze-dried strawberries are essential and cannot be substituted with fresh or frozen.

Store refrigerated in an airtight container for up to 5 days.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert, No Bake, Easter
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 egg bomb
Calories: 285
Sugar: 28g
Sodium: 85mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: strawberry shortcake easter egg bombs, easter egg bombs, white chocolate easter eggs, no bake easter treat recipe