Description
Cute, festive chocolate eggs filled with creamy strawberry shortcake goodness that crack open for a delightful treat.
Ingredients
Chocolate Shell
- 10-12 oz melting wafers or good quality chocolate chips (milk, dark, or white) (Use melting wafers for easier handling.)
Strawberry Filling
- 1 cup finely chopped fresh strawberries (Plus a few extra for topping.)
- 1 cup heavy whipping cream (Plus 2 to 3 tbsp powdered sugar and 1 tsp vanilla.)
- 1-1.5 cups cubed pound cake or vanilla cake (Store bought is fine.)
- 2 tbsp cream cheese (optional) (For thicker cheesecake style filling.)
Instructions
Making the Chocolate Shells
- Melt the chocolate slowly in a microwave in 20-second bursts, stirring each time until smooth.
- Spoon chocolate into each egg cavity and push it up the sides using a spoon or pastry brush.
- Chill for 8 to 10 minutes and then add a second layer of chocolate.
- Chill again until fully set.
- Gently peel the mold away from the chocolate to keep the edges clean.
Preparing the Filling
- Whip the heavy cream with powdered sugar and vanilla until it holds soft peaks.
- In a bowl, mix the chopped strawberries and cake cubes.
- Fold the whipped cream into the strawberry and cake mixture gently.
- Chill the filling for 15 to 20 minutes if it seems loose.
Assembly
- Pop the chocolate shells out and set them open side up on a tray.
- Pipe or spoon the filling into half of the shells, leaving a little space at the top.
- Warm a plate, then gently rub the edge of an empty shell on the warm plate.
- Press the warm edge onto a filled half to seal and hold for a few seconds.
- Chill for 10 minutes to set the seam.
Notes
Experiment with different fillings like chocolate covered strawberry or cookies and cream. Store assembled eggs in the fridge for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Cuisine: American, Easter