Ingredients
Scale
- 1 ½ cups white chocolate chips
- ½ cup heavy cream
- ½ cup strawberry jam or preserves
- 1 cup crushed shortbread cookies or vanilla wafers
- ½ tsp vanilla extract
Instructions
- Melt the white chocolate chips in a microwave-safe bowl or double boiler until smooth.
- Spoon the melted chocolate into silicone Easter egg molds, coating the sides evenly. Refrigerate for about 10 minutes until set.
- In a mixing bowl, combine heavy cream, strawberry jam, crushed cookies, and vanilla extract; whisk until smooth.
- Remove the chocolate shells from molds and fill each with the strawberry mixture.
- Seal with more melted chocolate on top and chill for an additional 20–30 minutes until firm.
- Decorate as desired before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg bomb (45g)
- Calories: 200
- Sugar: 14g
- Sodium: 30mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg