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Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
- Gradually add powdered sugar and mix until thick and creamy.
- Stir in crushed vanilla wafers, freeze-dried strawberry crumbs, vanilla extract, and salt until evenly combined. The mixture should be soft but moldable.
- If the mixture is too soft to shape, refrigerate it for 20–30 minutes to firm up.
- Line a baking sheet with parchment paper. Scoop about 1–1½ tablespoons of the mixture and roll into a ball, then gently shape into an oval egg shape.
- Place the shaped eggs onto the tray and freeze for 30–45 minutes until firm.
- Melt the white melting wafers in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
- Using a fork, dip each chilled egg into the melted white chocolate, letting excess chocolate drip off.
- Place the coated eggs back onto the parchment paper.
- Before the chocolate sets, sprinkle the tops with freeze-dried strawberry crumbs and drizzle with pink-tinted white chocolate if desired.
- Allow the coating to set at room temperature or refrigerate for 15–20 minutes until firm.
Go to the next page to get the Amount Per Serving
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