•INGREDIENTS:
For the Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup graham cracker crumbs (optional, for added texture)
For the Coating:
8 oz chocolate chips (milk chocolate, dark chocolate, or white chocolate)
1 tablespoon coconut oil (optional, for a smoother chocolate coating)
For Garnish (Optional):
Additional graham cracker crumbs
Chopped nuts or sprinkles
•INSTRUCTIONS:
Prepare the Strawberries:
Wash the strawberries and pat them dry with a paper towel.
Remove the stems and hollow out a small portion of the inside of each strawberry using a small paring knife or a straw. Be careful not to break the strawberries.
Make the Filling:
In a medium bowl, beat the softened cream cheese with an electric mixer until smooth.
Add the powdered sugar and vanilla extract, and mix until well combined. If using, fold in the graham cracker crumbs for extra texture.
Stuff the Strawberries:
Using a piping bag or a small spoon, fill each hollowed strawberry with the cream cheese mixture. Fill them generously to create a “bomb” effect.
Prepare the Chocolate Coating:
In a microwave-safe bowl, combine the chocolate chips and coconut oil (if using).
Heat in the microwave in 30-second intervals, stirring between each interval until the chocolate is fully melted and smooth.
Coat the Strawberries:
Dip each filled strawberry into the melted chocolate, ensuring it’s fully coated. Allow any excess chocolate to drip off.
Place the chocolate-coated strawberries on a parchment-lined baking sheet.
Garnish (Optional):
Before the chocolate sets, sprinkle the tops with additional graham cracker crumbs, chopped nuts, or sprinkles for decoration.
Chill:
Place the baking sheet in the refrigerator for about 30 minutes, or until the chocolate has hardened.
Serve:
Once set, transfer the strawberry bombs to a serving platter and enjoy!
