Italian Cream Bombs
Delicious bites of bliss filled with creamy goodness and topped with chocolate, perfect for any occasion.
Ingredients
For the Cream Filling
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Bombs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1/2 cup chopped pecans (optional) Can be substituted or omitted.
For the Topping
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil Helps the chocolate melt smoothly.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a baking dish or line it with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, beat the butter and granulated sugar until light and fluffy.
- Mix in the eggs, one at a time, and add the vanilla extract until smooth.
- Gradually add the dry mixture to the wet one, alternating with the shredded coconut and pecans, until combined.
- Spoon the batter into the baking dish, keeping them about an inch apart.
Baking
- Bake in the preheated oven for about 18-20 minutes, or until golden brown.
Cream Filling
- While the bombs are baking, whip the heavy cream with powdered sugar and vanilla until you have soft peaks.
Assembly
- Once cooled, slice the tops off the Italian Cream Bombs and fill each with a dollop of the whipped cream filling.
- Melt the chocolate chips with coconut oil in the microwave and drizzle over the filled bombs.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For a richer experience, try adding a splash of espresso to the cream filling.