Chocolate piñatas are show-stopping treats that add fun and flair to any celebration. Whether you’re hosting a birthday party, a holiday gathering, or just want to create a memorable dessert, a chocolate piñata filled with candies, fruits, or other surprises is the perfect choice.
What is a chocolate pinata?
These delicious treats are chocolate candy filled eggs. The shaped chocolate molds can be found at your local online, hobby, craft or specialty stores. To make a softball chocolate pinata like the one pictured, you will want to use a mini chocolate ball pinata mold.
If these are a little too big for your liking, you can also try a smaller version with these chocolate surprise eggs.
Jump to:
Ingredients
To make a chocolate pinata, you will need:
- Mini ball chocolate mold, Kaboom offers pre-made chocolate piñata molds for easy shaping.
- Chocolate melts
- Small toys, candy, fruit or nuts, for filling
Optional:
- Parchment Paper or Silicone Mat: For mess-free preparation.
- Spatula or Pastry Brush: To spread the chocolate evenly.
- Knife or Scissors: For trimming edges.
- Decorative Items: Sprinkles, edible glitter, or frosting for decoration.
Instructions
- Wash and dry the mold thoroughly. Place it on a stable surface like a silicone mat or a baking tray.
- Melt the chocolate: Chop the chocolate into small pieces for even melting. Use a double boiler or microwave in 30-second intervals, stirring between each interval, until the chocolate is smooth and fully melted. Avoid overheating, as this can cause the chocolate to seize.
- Create the chocolate shell: Pour a portion of the melted chocolate into the mold or over the balloon. Use a spatula or pastry brush to spread the chocolate evenly, ensuring full coverage. For a thicker shell, let the first layer set for 10-15 minutes in the refrigerator, then apply a second coat.
- Mold the chocolate: Once the chocolate is evenly coated, place the mold or balloon in the refrigerator for 30-60 minutes, or until it hardens completely.
- Release the chocolate: Gently flex the mold to release the hardened chocolate shell. Be patient to avoid cracks.
- Fill the chocolate: Place your chosen fillings inside the chocolate shell. Avoid overfilling to prevent the piñata from breaking prematurely.
- Seal the chocolate mold: Melt a small amount of chocolate to use as “glue.” Place the second half of the chocolate shell on top (if making a fully enclosed sphere) and seal the edges with the melted chocolate. Smooth the seam with a spatula for a polished look.
- Decorate: Use additional melted chocolate to attach sprinkles, edible glitter, or decorative frosting.
Serving
Place the finished piñata on a cake stand or platter. Provide a wooden mallet or small hammer for guests to break it open.
Substitutions
You can make this recipe for a variety of different dietary preferences and needs:
- Gluten free: This recipe is naturally gluten free
- Dairy free: You can make this recipe dairy free by using dairy free chocolate melts.
- Vegan: You can also make this recipe vegan by using vegan chocolate melts.
Storing Prepared Chocolate Pinatas
You can store prepared chocolate pinatas for several days at room temperature. You can also make chocolate piñatas up to 2-3 days in advance. Store them in a cool, dry place to prevent melting or condensation. Avoid refrigeration unless necessary, as it may cause the chocolate to bloom (develop a white, powdery coating).
Tips
- Work in a Cool Environment: Warm temperatures can make chocolate difficult to handle. Aim for a room temperature of 68-70°F.
- Avoid Water Contact: Even a small amount of water can cause chocolate to seize. Dry all tools and surfaces thoroughly before use.
- Experiment with Fillings: From gummy candies to dried fruits and nuts, the possibilities are endless. Tailor the fillings to match your event theme.
- Practice Patience: Allow each chocolate layer to set completely before proceeding to avoid smudging or uneven thickness.
FAQ
Yes, you can use real chocolate instead of compound chocolate (also known as chocolate melts). You can also substitute dairy free chocolate or vegan chocolate if needed.
Don’t panic! Minor cracks can be patched with melted chocolate. For larger cracks, try re-melting the shell and starting over. Work gently when releasing the shell from the mold or balloon to minimize breakage.
Yes, chocolate molds come in various shapes, including hearts, stars, and even holiday-themed designs. You can also experiment with layering different chocolate colors for a marbled effect.
Provide a wooden mallet or small hammer. Tap firmly but gently on the chocolate surface.
DIY Chocolate Pinata
Equipment
- chocolate mold
- melting chocolate
- spatula or brush optional
Ingredients
- 1-2 pounds melting chocolate milk, dark, or white chocolate based on preference
- fillings for pinata small candies, chocolates, marshmallows, nuts, or mini toys.
Instructions
- Prep the Mold: Wash and dry the mold thoroughly. Place it on a stable surface, such as a silicone mat or baking tray.
- Melt the Chocolate: Chop the chocolate into small pieces. Melt in a double boiler or microwave in short intervals, stirring well to prevent overheating.
- Create the Chocolate Shell:
- Pour melted chocolate into the mold or over the balloon.
- Spread evenly using a spatula or brush.
- For a thicker shell, let the first layer set in the refrigerator before adding a second coat.
- Set the Chocolate: Place the mold or balloon in the refrigerator for 30-60 minutes, or until completely hardened.
- Release the Chocolate: Gently flex the mold to release the shell.
- Fill the Piñata: Fill the chocolate shell with your desired treats. Avoid overfilling.
- Seal (if applicable): If creating a fully enclosed sphere, glue the two halves together using melted chocolate. Smooth the seam.
- Decorate: Decorate with sprinkles, edible glitter, or frosting using melted chocolate as adhesive.
Leave a Reply