Strawberry Bombs with Chocolate (Printable)
Hollowed strawberries filled with vanilla cream, coated in chocolate and garnished 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 (Optional)
07 - 2 tbsp crushed pistachios or sprinkles
08 - 1 tbsp white chocolate, melted (for drizzling)
# How-To Steps:
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. Fill each hollowed strawberry with the filling.
05 - Place the filled strawberries on the prepared tray and freeze for 10 minutes until firm.
06 - Melt the chopped chocolate with coconut oil (if using) in a heatproof bowl set over simmering water, or microwave in 20-second bursts, stirring between intervals until completely smooth.
07 - Dip each chilled, filled strawberry into the melted chocolate, turning to coat completely. 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 Advice:
01 -
- They look like you spent hours on them but the whole thing comes together in about thirty minutes.
- The contrast between cold juicy strawberry, rich cream filling, and snappy chocolate shell is genuinely unforgettable.
02 -
- Wet strawberries are the enemy of good chocolate adhesion so pat them dry with a paper towel and let them air dry a few extra minutes before starting.
- Freezing the filled berries before dipping was a game changer I discovered after my first batch fell apart in the warm chocolate.
03 -
- Use a toothpick inserted into the strawberry to dip it into chocolate for better control and fewer burned fingertips.
- Tap the toothpick gently against the bowl edge after dipping to shake off excess chocolate for a thinner, cleaner shell.