Strawberry Bombs (Print Version)
Hulled strawberries filled with sweet cream cheese, coated in chocolate—an easy, crowd-pleasing chilled treat.
# What You'll Need:
→ Strawberries
01 - 12 large fresh strawberries, hulled and stems removed
→ Cream Filling
02 - 4 oz cream cheese, softened to room temperature
03 - 2 tablespoons powdered sugar
04 - 1 teaspoon vanilla extract
→ Chocolate Coating
05 - 7 oz dark or milk chocolate, finely chopped
06 - 1 tablespoon coconut oil (optional, for smoother coating)
→ Garnish
07 - 2 tablespoons crushed pistachios or sprinkles (optional)
08 - 1 tablespoon white chocolate, melted for drizzling (optional)
# How to Cook:
01 - Line a baking sheet with parchment paper. Wash and thoroughly pat dry the strawberries. Remove the stems and set aside.
02 - In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat together until smooth and creamy with no lumps remaining.
03 - Using a small paring knife or melon baller, carefully hollow out the center of each strawberry to create a cavity for the filling. Be careful not to cut through the sides.
04 - Transfer the cream cheese mixture into a piping bag fitted with a small tip, or use a small spoon. Fill each hollowed strawberry with the cream cheese mixture, mounding slightly at the top.
05 - Arrange the filled strawberries on the parchment-lined baking sheet and place in the freezer for 10 minutes to firm up the filling.
06 - Place the chopped chocolate and coconut oil in a heatproof bowl set over a pot of simmering water (double boiler), stirring until completely smooth. Alternatively, melt in the microwave in 20-second intervals, stirring between each burst until smooth.
07 - Remove the strawberries from the freezer. Dip each filled strawberry into the melted chocolate, turning to coat completely. Allow excess chocolate to drip off, then place back onto the parchment-lined tray.
08 - While the chocolate coating is still wet, sprinkle with crushed pistachios or drizzle with melted white chocolate, if desired. Work quickly before the chocolate sets.
09 - Refrigerate the coated strawberries for at least 10 minutes or until the chocolate is fully set. Serve chilled for the best texture and flavor.
# Expert Advice:
01 -
- The combination of tangy cream cheese, sweet fruit, and rich chocolate tastes far more complex than the effort suggests.
- You can prep them ahead of a party and simply pull the tray out when guests arrive, looking like a professional confection.
02 -
- Patiently drying every strawberry after washing is the single step that determines whether your chocolate coating cooperates or turns into a grainy mess.
- Freezing the filled berries for the full ten minutes prevents the cream from oozing out when the warm chocolate hits it.
03 -
- Chilling the filled strawberries on their backs rather than their bases prevents the cream from flattening on one side before you dip them.
- Using the best chocolate you can afford is the simplest way to make these taste extraordinary without any extra effort.