Chocolate Piñata Recipe

Time2h

Serves6

Hanging piñata of dark chocolate filled with homemade mini churros and fresh fruit. Served with a chocolate sauce and house-made whipped cream.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Melt the Chocolate
In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring in between, until fully melted and smooth.
2
Form the Piñata
Using a balloon as a mold, coat the balloon with the melted chocolate, ensuring an even layer. Repeat the process to create a thicker shell. Place in the refrigerator to harden for at least 30 minutes.
3
Prepare Churros
Using the churro batter, pipe out small churros onto a baking sheet. Fry in hot oil until golden brown and crispy. Drain on paper towels and set aside.
4
Assemble the Piñata
Once the chocolate shell is set, carefully pop the balloon and remove it. Fill the chocolate piñata with the mini churros and fresh fruit.

5
Make the Sauce
In a small saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat and add the dark chocolate. Stir until smooth and combined. Add vanilla extract and mix well.

6
Whip the Cream
In a large bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.