or small spoon
Baking tray
Parchment paper
Microwave-safe bowl or double boiler
Instructions: Prepare the strawberries:
Using a melon mold or small spoon, gently press the top of each strawberry to create a depression. Be careful not to dig into the bottom or sides.
Prepare the cream cheese filling:
In a mixing bowl, beat light cream cheese, powdered sugar, and vanilla extract until mixture is smooth and creamy.
Remove the filling from a gusseted bag or small plastic bag. Strawberry Filling: Place the
Cheesecake filling inside each strawberry filling.
Prepare the chocolate: Place
Chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals until chocolate is completely melted and smooth. You can also melt the chocolate in a double boiler.
To coat the strawberries:
Dip each strawberry into the melted chocolate, covering it completely. You can use toothpicks or tongs to dip and remove the grass.
If desired, sprinkle chocolate chips with crushed graham cracker crumbs or other sprinkles, such as mini chocolate chips or sprinkles.
Glaze:
Place the chocolate chips on a baking tray covered with baking paper.
Leave it in the refrigerator for 30 minutes to 1 hour until the chocolate hardens. Preparation: After the chocolate hardens, strawberry bombs are ready to be served. You can enjoy it right away or keep it in the refrigerator until you need it.
Tips:
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