How to Make Chocolate Pinata Easter Eggs

Start by melting the Candy Melts as per the pack instructions.

Once completely melted use a fork to drizzle the chocolate into the egg mould; this will create the 'marbled' effect. Once finished pop the mould into the fridge for 10 minutes to allow the chocolate to set.

Whilst the chocolate is setting prepare your next batch of Candy Melts.

Top Tip!

To create pastel tones mix white Candy Melts with your chosen colour. The more you add the paler the mixture will become.

Once the chocolate drizzled in step two has set, pour the second colour of melts into the mould using a silicone spatula to carefully spread the mixture up the sides.

Top Tip!

To create a solid and stable egg make sure both shells are around one centimetre thick. To do this leave the egg to set slightly before applying another layer of chocolate to get the desired thickness.

Hold the mould up to the light, this will help you to see if any air bubbles have formed, if they have gently tap the mould on a work surface to remove them. If they persist use the end of a kebab skewer to remove them, making sure that the chocolate has covered the entire mould.

Leave both halves of the egg to set popping them in the fridge for at least 90 minutes.

Once set turn out onto a chopping board. Using a sharp knife to trim off any excess chocolate that has set around the outside edges of the egg half.

Top Tip!

To avoid melting the chocolate when handling it, wear super clean rubber gloves.

To secure both halves of the egg place a baking tray on a warm surface. Place both halves onto the tray one at a time so that the edges start to melt slightly, gently apply even pressure to the top of the shells; this will ensure you get a nice flat, even edge when adhering both halves of the egg together. Remove the shells from the tray.

Working quickly add your chosen contents to the piñata egg, then place both halves of the egg together and hold in place for a minimum of 30 seconds.