Ingredients
Equipment
Method
Step-by-Step Instructions
- Chop 12 oz of white chocolate and melt it until smooth. Coat a silicone Easter egg mold with the melted chocolate and refrigerate for 15 minutes.
- In a bowl, combine 0.5 cup of softened cream cheese, 0.5 cup of heavy cream, and 2 tbsp of powdered sugar. Beat until fluffy. Fold in strawberry jam, crushed freeze-dried strawberries, and crushed shortcake biscuits.
- Remove the molds, fill half with the strawberry filling, and press the other half on top. Seal with remaining white chocolate.
- Refrigerate the assembled bombs for 10-15 minutes until set.
- Melt 2 oz of pink candy melts and drizzle over the egg bombs. Top with crushed shortcake crumbs, fresh strawberry slices, and edible gold sprinkles.
- Serve chilled and enjoy your delightful treats!
Nutrition
Notes
Ensure to use high-quality chocolate for the best results. Experiment with fillings for a custom treat.
