Strawberry Bombs (Printable)
Hollowed strawberries filled with vanilla cream, dipped in chocolate and chilled for a party-ready bite.
# What you'll need:
→ Strawberries
01 - 12 large fresh strawberries, hulled
→ Cream Filling
02 - 4 oz cream cheese, softened
03 - 2 tablespoons powdered sugar
04 - 1 teaspoon vanilla extract
→ Chocolate Coating
05 - 7 oz dark or milk chocolate, chopped
06 - 1 tablespoon coconut oil (optional, for smoother coating)
→ Garnish
07 - 2 tablespoons crushed pistachios or sprinkles
08 - 1 tablespoon white chocolate, melted (for drizzling)
# How to make it:
01 - Line a baking sheet with parchment paper. Wash and dry the strawberries thoroughly, then remove the stems.
02 - In a mixing bowl, combine the 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 generously.
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 coating. Return to the parchment-lined tray.
08 - While the chocolate is still wet, sprinkle with crushed pistachios or drizzle with melted white chocolate, if desired.
09 - Refrigerate for at least 10 minutes or until the chocolate shell is fully set. Serve chilled for the best texture.
# Expert Tips:
01 -
- No baking required, which means you can make these even when your oven is on strike or the summer heat makes turning it on unthinkable.
- The combination of cold juicy strawberry, tangy cream filling, and crisp chocolate shell creates a texture contrast that makes people close their eyes on the first bite.
- They look wildly impressive on a platter but require zero artistic skill, which is my favorite kind of recipe.
02 -
- Wet strawberries are the enemy of melted chocolate, so dry each berry individually and thoroughly before you even think about dipping.
- Freezing the filled berries before dipping is not optional, as room temperature filling will slide right off during coating and leave you with a lumpy mess.
- These are best eaten the day they are made because the strawberries release juice overnight and soften the chocolate shell from the inside.
03 -
- Tap the strawberry gently on the edge of the chocolate bowl to shake off excess coating, which prevents a thick puddle forming at the base.
- A toothpick inserted into the top of the strawberry gives you a handle for dipping and keeps your fingers out of the chocolate entirely.