Description
These Strawberry Shortcake Easter Egg Bombs are a creative twist on a classic dessert, featuring a crisp white chocolate shell encasing a moist cake and fruit filling, perfect for spring celebrations.
Ingredients
Scale
3 cups Vanilla Sponge Cake or Shortcake Crumbs
1/2 cup Freeze-Dried Strawberries (Powdered)
4 ounces Cream Cheese (Room Temperature)
16 ounces High-Quality White Chocolate Couverture
1 teaspoon Pure Vanilla Bean Paste
1 teaspoon Lemon Zest
Instructions
- Crumble the vanilla sponge cake into fine pieces and mix with powdered freeze-dried strawberries and lemon zest
- Add cream cheese and vanilla bean paste, and fold until a cohesive dough forms
- Scoop two tablespoons of the mixture and shape into egg shapes; chill in the freezer for 20 minutes
- Melt two-thirds of the white chocolate in a double boiler to 110°F and then seed with the remaining chocolate
- Dip each chilled egg into the tempered chocolate and tap to remove excess
- Place on parchment paper to set at room temperature for 3 to 5 minutes
Notes
Ensure the filling is around 50°F when dipping into the chocolate to avoid cracks.
Use freeze-dried strawberries instead of fresh to prevent moisture from affecting the chocolate shell.
Store in an airtight container in the refrigerator for up to five days.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 185 kcal
- Sugar: 16g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg