Here are the main reasons why we love Easter — 1. the eggs 2. the chocolate 3. it’s officially springtime! We decided to bring all of these elements together to create the ultimate Easter party trick — a chocolateEaster egg Piñata. This chocolate egg is filled with jelly bean goodness that will fall from the heavens when you give it a good crack. There is no doubt about it — Chocolate Egg Piñatas will bring your Easter egg hunts to a whole new level.

Ingredients:

  • chocolate melting wafers
  • jelly beans
  • plastic egg
  • rope

Instructions:

  1. Melt your chocolate wafers in a microwave-safe bowl. Add melted chocolate into a chocolate piping bag.
  2. Swirl your chocolate in each half of the mold. Let cool in the freezer for 20 minutes.
  3. Pop the chocolate molds out of the plastic shell and fill with candy. Lay a knotted rope at the top of the egg to prepare for hanging.
  4. Heat up a pan and press the edge of one egg to the hot surface. Quickly attach the egg halves together to create your full egg piñata. Use leftover chocolate from the piping bag to seal the egg piñata tightly.

Our egg mold used about half a bag of colored chocolate. Place in a microwave-safe bowl and microwave on high for 1 1/2 minutes.

Spoon melted chocolate into piping bags and create a swirly pattern on each plastic egg shell.

Use a spoon to swirl the chocolate together and cover all surfaces (evenly) on the egg shell.

Set the shells to harden in the freezer for 20 minutes. Remove the chocolate from the shell very slowly. They can easily break during this step.

Fill with jelly beans and all your favorite Easter candies. Tie a knot in the rope and lay at the top of the egg.

Warm up a skillet and place the edge of your egg shell on the hot surface. Quickly attach the two egg shells together to create a seal. Use extra chocolate to cover the seal and make it more stable.

These Peeps are ready to strike!

This Peep is the definition of a winner.

Candy from the heavens! Thank you candy gods.

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DIY Production and Styling: Kelly Bryden
Photography: Chris Andre

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