For a clever twist on the annual Easter egg hunt, why not try hiding delicious goodies within a chocolate piñata? The kids can take turns tapping the sides with a small wooden hammer until the colourful eggs come tumbling out.
To make a chocolate piñata, chill a 10-cup bowl in the freezer for 20 minutes.
Melt 375g of milk chocolate, then pour into the base of the chilled bowl, using a spatula to spread it quickly and evenly around and up the sides.
Freeze for around 15 minutes until firm. Repeat the same process with 375g white chocolate. Freeze for 20 minutes until firm.
You’re now ready to gently remove the chocolate shell from the bowl and fill with colourful Easter eggs. Jazz up your cake by drizzling dark chocolate over the shell, and decorating it with chocolate bunnies and candy eggs.
Top tip
Use any freezer-proof bowl for this recipe. Avoid greasing it however, as it will prevent you achieving a smooth shine on the piñata.
This article first appeared in Food magazine.
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