Directions
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Begin by melting the white chocolate chips in a bowl set over a double boiler. Stir gently until the chocolate is completely smooth, then remove it from heat.
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Using a pastry brush, coat the insides of the Easter egg molds with the melted chocolate. Make sure to apply an even layer to ensure a sturdy shell. Refrigerate the molds until the chocolate has fully set, about 15–20 minutes.
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In a separate mixing bowl, use an electric mixer to whip the heavy cream until stiff peaks form. The cream should be thick enough to hold its shape, which adds a tremendous lightness to your filling.
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Fold the chopped strawberries and sugar into the whipped cream gently. This process allows the strawberries to keep their shape while infusing the cream with their natural sweetness.
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Once the chocolate shell has set, remove the molds from the refrigerator. Carefully fill each half of the mold with the strawberry filling, making sure not to overfill.
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Add a layer of shortcake crumbs on top of the strawberry filling. This layer adds a wonderful texture that contrasts beautifully with the creaminess of the filling.
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Seal the egg by attaching the two halves together firmly. To ensure a seamless bond, you can use a bit of the melted chocolate to help glue the halves together. Refrigerate the sealed eggs for at least 1 hour to allow them to set.
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When ready to serve, gently remove the filled eggs from the molds. Take your time to avoid breaking the delicate chocolate. Serve chilled for a refreshing and delightful treat.
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