Strawberry Bombs (Printable)
Hollowed strawberries filled with cream cheese, dipped in chocolate and topped with pistachios or white chocolate.
# What You'll Need:
→ Strawberries
01 - 12 large fresh strawberries, hulled
→ Cream Filling
02 - 4 oz cream cheese, softened
03 - 2 tbsp powdered sugar
04 - 1 tsp vanilla extract
→ Chocolate Coating
05 - 7 oz dark or milk chocolate, chopped
06 - 1 tbsp coconut oil (optional, for smoother coating)
→ Garnish
07 - 2 tbsp crushed pistachios or sprinkles
08 - 1 tbsp white chocolate, melted (for drizzling)
# Directions:
01 - Line a baking sheet with parchment paper. Wash and thoroughly dry the strawberries, then remove the stems and hull each one.
02 - In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
03 - Using a small knife or melon baller, carefully hollow out the center of each strawberry to create space for the filling.
04 - Transfer the cream cheese mixture to a piping bag or use a small spoon to fill each hollowed strawberry until generously stuffed.
05 - Place the filled strawberries on the prepared baking sheet and freeze for 10 minutes to firm up the filling.
06 - Melt the chopped chocolate with coconut oil in a heatproof bowl set over simmering water (double boiler), or microwave in 20-second bursts, stirring between intervals until completely smooth.
07 - Dip each chilled, filled strawberry into the melted chocolate, turning to ensure full coverage. Return each to the parchment-lined tray.
08 - While the chocolate coating is still wet, sprinkle with crushed pistachios or drizzle with melted white chocolate as desired.
09 - Refrigerate for at least 10 minutes until the chocolate shell is fully set. Serve chilled for the best texture and flavor.
# Cooking Tips:
01 -
- They look incredibly fancy but come together in under thirty minutes with zero baking required.
- The contrast of cold juicy strawberry, tangy cream filling, and crisp chocolate shell is genuinely addictive.
02 -
- Dry the strawberries thoroughly because even a tiny bit of moisture will cause the chocolate to seize into a grainy mess.
- Do not skip the freezer step because warm soft filling will slide right off when it hits the melted chocolate.
03 -
- Chill your piping bag or spoon before filling because cold tools keep the cream cheese mixture firmer and easier to control.
- Work in small batches when dipping so the chocolate stays at the right temperature and consistency throughout.