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chocolate-covered strawberry pudding bombs - featured image

Creamy Chocolate-Covered Strawberry Pudding Bombs

  • Author: neuriox
  • Total Time: 1 hour
  • Yield: 12 pudding bombs 1x

Description

These creamy chocolate-covered strawberry pudding bombs feature a snappy chocolate shell filled with lush homemade strawberry pudding. They’re easy to make, adorable for gifting or parties, and deliver a classic chocolate-strawberry flavor with a creamy twist.

Ingredients

Scale
  • 10 ounces semisweet chocolate chips or chopped chocolate
  • 1 tablespoon coconut oil or vegetable shortening
  • 1 1/2 cups fresh strawberries, hulled and chopped (or thawed frozen strawberries, patted dry)
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 3/4 cup whole milk (or dairy-free milk)
  • 1/2 cup heavy cream (or coconut cream for dairy-free)
  • 1 teaspoon pure vanilla extract
  • 2 ounces white chocolate, melted (for drizzling, optional)
  • Freeze-dried strawberries, crushed (for garnish, optional)
  • Fresh strawberry slices or whole berries (for serving, optional)

Instructions

  1. Place chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring after each, until smooth and glossy, or melt gently over a double boiler.
  2. Using a spoon or pastry brush, coat each cavity of your silicone mold with a generous layer of melted chocolate. Chill in the freezer for 10 minutes until set.
  3. Repeat with a second layer of chocolate for durability. Freeze again for 5–10 minutes until solid.
  4. Puree strawberries in a blender or food processor until very smooth. Strain through a fine-mesh sieve to remove seeds if desired.
  5. In a small saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in milk and heavy cream until no lumps remain.
  6. Add strawberry puree and cook over medium heat, whisking constantly, until the mixture thickens and just starts to bubble, about 5–7 minutes.
  7. Remove from heat and stir in vanilla extract. Transfer to a bowl, cover with plastic wrap, and let cool to room temperature. Chill in the fridge for at least 30 minutes.
  8. Carefully pop chocolate shells out of the mold. Fill each shell with chilled strawberry pudding, leaving 1/8 inch at the top for sealing.
  9. Re-melt any leftover chocolate and spoon or pipe it over the filling to seal the pudding inside. Smooth the bottom if needed.
  10. Chill the assembled bombs in the fridge or freezer until fully set, about 20 minutes.
  11. Drizzle with melted white chocolate and sprinkle with crushed freeze-dried strawberries. Add a fresh strawberry slice on top if desired.
  12. Let pudding bombs sit at room temperature for 5–10 minutes before serving. Store leftovers in an airtight container in the fridge.

Notes

Double-coat chocolate shells for strength. Chill pudding well before assembly to prevent melting the chocolate. If shells crack, patch with more melted chocolate. Use any berry for the pudding filling. For vegan or dairy-free, substitute coconut milk/cream and dairy-free chocolate. Store in fridge up to 3 days or freeze up to 1 month.

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 pudding bomb
  • Calories: 180
  • Sugar: 16
  • Sodium: 40
  • Fat: 10
  • Saturated Fat: 6
  • Carbohydrates: 21
  • Fiber: 2
  • Protein: 2

Keywords: chocolate, strawberry, pudding bombs, easy dessert, party treat, kid-friendly, homemade pudding, chocolate shell, Valentine’s Day, summer dessert

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Find it online: https://neurioxdesign.com/creamy-chocolate-covered-strawberry-pudding-bombs-recipe-easy-dessert-idea/