Strawberry Bombs (Printable)

Hollowed strawberries filled with sweet cream, dipped in chocolate and chilled for a festive bite.

# 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)

# How To Make:

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 until firm.
06 - Combine the chopped chocolate and coconut oil in a heatproof bowl set over simmering water (double boiler), stirring until smooth. Alternatively, microwave in 20-second bursts, stirring between intervals.
07 - Dip each chilled filled strawberry into the melted chocolate, ensuring complete 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.

# Expert Advice:

01 -
  • They look ridiculously fancy but come together in about thirty minutes with zero baking required.
  • The contrast of cold juicy strawberry, silky cream filling, and snappy chocolate shell is genuinely addictive.
02 -
  • If your strawberries are even slightly damp the chocolate will seize into a clumpy mess so pat them bone dry with a paper towel before dipping.
  • Freezing the filled berries before dipping is not optional because soft filling will melt into the chocolate and create a soggy coating.
03 -
  • Temper your chocolate properly if you want that professional snap, but honestly a quick melt with coconut oil gets you ninety percent of the way there with almost no effort.
  • Work in small batches of three or four when dipping because the chocolate sets faster than you expect and you need it wet for the garnish to stick.

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