Description
These delightful Easter egg bombs feature a smooth, pastel pink candy shell, artfully drizzled with contrasting white and lavender accents. Each bomb is generously topped with golden, buttery shortcake crumbs and delicate purple sprinkles, offering a pleasing textural contrast. Inside, a luscious strawberry filling and creamy mousse await, delivering a harmonious blend of sweet fruit and rich dairy. These festive treats are a perfect addition to any spring celebration, combining classic strawberry shortcake flavors in an elegant, seasonal presentation.
Ingredients
- For the Shortcake Crumbs:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, cold and cubed
- 1/2 teaspoon vanilla extract
- For the Strawberry Filling:
- 1 cup fresh strawberries, hulled and diced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- For the Creamy Mousse:
- 1 cup heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- For the Egg Shells and Decoration:
- 12 ounces pink candy melts
- 2 ounces white candy melts
- 2 ounces lavender candy melts
- Easter egg silicone molds (6-cavity)
- Additional shortcake crumbs for topping
- Purple sprinkles
Instructions
- **Prepare the Shortcake Crumbs:** Preheat oven to 350°F (175°C). In a medium bowl, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in vanilla extract. Spread crumbs on a baking sheet and bake for 10-12 minutes, or until golden brown. Let cool completely.
- **Prepare the Strawberry Filling:** In a small saucepan, combine diced strawberries, granulated sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until strawberries soften and release their juices. Stir in the cornstarch slurry and cook for another 1-2 minutes until thickened. Remove from heat and let cool completely.
- **Prepare the Creamy Mousse:** In a large bowl, beat heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form. In a separate bowl, beat softened cream cheese until smooth. Gently fold the whipped cream into the cream cheese until fully combined.
- **Form the Egg Shells:** Melt the pink candy melts according to package directions (microwave or double boiler). Spoon a generous amount of melted pink candy into each cavity of the silicone egg molds. Use the back of the spoon or a pastry brush to spread the candy evenly up the sides, ensuring a thick, opaque coating. Refrigerate for 10-15 minutes until set. Repeat with a second coat for durability, then refrigerate again until firm.
- **Fill the Egg Bombs:** Carefully remove the candy shells from the molds. Fill one half of each egg shell with a layer of strawberry filling, followed by a layer of creamy mousse. Do not overfill.
- **Assemble the Bombs:** Melt a small amount of pink candy melts. Apply a thin line of melted candy around the rim of one filled egg half. Gently press an empty egg half onto the filled half, sealing the two together. Smooth any excess candy with a small spatula or your finger. Repeat for all bombs. Refrigerate for 10 minutes to set the seal.
- **Decorate:** Melt the white and lavender candy melts separately. Drizzle the melted white and lavender candy over the sealed pink egg bombs. Immediately sprinkle the tops with the reserved shortcake crumbs and purple sprinkles before the drizzles set.
- **Chill and Serve:** Refrigerate the decorated Easter egg bombs for at least 30 minutes to allow all components to set. Serve chilled.
Notes
Ensure all fillings are completely cooled before assembling to prevent the candy shells from melting.
For a smoother candy shell, temper your chocolate or use high-quality candy melts designed for molding.
If the candy shells are difficult to remove, gently flex the silicone mold to release them.
These bombs can be made ahead of time and stored in the refrigerator for up to 2 days.
Vary the fruit filling with raspberries or blueberries for a different flavor profile.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 380
- Fat: 22g
- Carbohydrates: 45g
- Protein: 4g