Description
A fun and festive treat combining strawberries and cream for a delightful Easter celebration.
Ingredients
Scale
- 1.5 cup white chocolate chips
- 0.5 cup heavy cream
- 0.5 cup strawberry jam or preserves
- 1 cup crushed shortbread cookies or vanilla wafers
- 0.5 tsp vanilla extract
- as needed g pink drizzle
- as needed g Easter sprinkles
- as needed g crushed freeze-dried strawberries
Instructions
- Prepare the Egg Molds: Melt the white chocolate chips in a heatproof bowl using a microwave or double boiler until smooth.
- Mold the Shells: Coat the insides of plastic egg molds with melted chocolate. Refrigerate for 10 minutes, then apply a second layer and refrigerate again.
- Make the Filling: Whip the heavy cream in a mixing bowl until soft peaks form, then fold in the strawberry jam, crushed cookies, and vanilla extract.
- Assemble the Eggs: Remove the chocolate shells from molds, fill one half with strawberry filling, then place the other half on top. Seal edges with melted chocolate and refrigerate.
- Decorate: Drizzle pink chocolate over the assembled eggs, then add sprinkles and crushed freeze-dried strawberries for decoration.
Notes
Serve chilled and store in an airtight container in the refrigerator. Can be made a day or two in advance.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 250
- Sugar: 18g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg