The Return of the Chocolate Piñata Recipe

Melt the Chocolate

In a heatproof bowl, combine the dark chocolate and coconut oil. Melt over a double boiler or in the microwave, stirring until smooth.

Create the Piñata Shell

Using a balloon as a mold, coat the balloon with melted chocolate, creating a thick layer. Chill in the refrigerator until set, about 30 minutes. Repeat to create a second layer for sturdiness.

Pop the Balloon

Once the chocolate is set, carefully pop the balloon and remove it from the chocolate shell.

Prepare the Churro Dough

In a medium saucepan, bring water, butter, and sugar to a boil. Remove from heat and stir in flour until a dough forms. Let cool slightly, then mix in the eggs one at a time until well combined.

Fry the Churros

Heat vegetable oil in a frying pan over medium heat. Transfer churro dough to a piping bag fitted with a star tip. Pipe small strips into the hot oil and fry until golden brown. Remove and drain on paper towels.

Coat with Cinnamon Sugar

In a bowl, mix cinnamon and sugar together. Roll the warm churros in the mixture until fully coated.

Fill the Piñata

Once the churros are ready, fill the chocolate piñata with mini churros and fresh fruit.

Serve

Dust the piñata with powdered sugar and hang it for serving. Break it open to reveal the delicious filling!