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Chocolate-Covered Strawberry Frosted Biscuit Bombs

chocolate-covered strawberry frosted biscuit bombs - featured image
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Delicious and easy-to-make biscuit bombs filled with macerated strawberries, dipped in smooth semi-sweet chocolate, and topped with a light strawberry frosting. Perfect for quick desserts or special occasions.

Ingredients

Scale
  • 1 can (16.3 oz / 462 g) refrigerated biscuit dough (Pillsbury flaky biscuits preferred)
  • About 12 medium-sized fresh strawberries, washed and hulled
  • 2 tablespoons granulated sugar
  • 1 cup (170 g) semi-sweet chocolate chips
  • 1 teaspoon coconut oil or vegetable oil
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 1/2 cups (180 g) powdered sugar, sifted
  • 2 tablespoons strawberry jam or preserves
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Slice each strawberry into small pieces (about 1/4-inch). Toss with 2 tablespoons granulated sugar and let sit for 10 minutes to macerate.
  3. Open the can of refrigerated biscuit dough and separate each biscuit. Flatten each biscuit into a 4-inch circle.
  4. Spoon about 1 tablespoon of the macerated strawberries onto the center of each biscuit. Fold the dough over the filling and pinch edges tightly to seal and form a ball.
  5. Place the sealed dough balls seam-side down on the prepared baking sheet. Bake for 12-15 minutes until golden brown and puffed.
  6. Transfer baked biscuit bombs to a cooling rack and cool completely for at least 20 minutes.
  7. Melt the semi-sweet chocolate chips with 1 teaspoon coconut oil in a double boiler or microwave, stirring until smooth.
  8. Dip each cooled biscuit bomb into the melted chocolate, covering about two-thirds of the surface. Let excess drip off and place back on parchment. Let set for 15-20 minutes or refrigerate briefly.
  9. Make the strawberry frosting by beating softened butter until creamy. Gradually add powdered sugar, strawberry jam, vanilla extract, and salt. Beat until light and fluffy (3-4 minutes). Adjust consistency with milk or powdered sugar if needed.
  10. Frost the biscuit bombs with a spoon or piping bag once the chocolate has set. Optionally, sprinkle with freeze-dried strawberries or mini chocolate chips.

Notes

Do not dip biscuit bombs while warm to prevent chocolate from sliding off. Pinch dough edges tightly and moisten slightly with water to seal well. Use room temperature butter for frosting. Work quickly with dough to avoid stickiness. Refrigerate briefly if dough gets too soft. For dairy-free, use vegan butter and dairy-free chocolate chips. For gluten-free, use gluten-free biscuit dough or make your own with almond or oat flour.

Nutrition

Keywords: chocolate, strawberry, biscuit bombs, dessert, easy recipe, quick dessert, frosting, chocolate dipped, sweet treat

Find it online: https://tessierecipes.com/chocolate-covered-strawberry-frosted-biscuit-bombs-easy-recipe-for-perfect-dessert-treats/