Make your Easter even sweeter with a mini chocolate Easter basket! These little cuties would be the perfect addition to an Easter brunch spread or as favors for the little ones attending Easter dinner. Shop for supplies with my affiliate links below, or find most of what you’ll need at the supermarket, craft store, or big box store.
I’m experimenting a little with this post, too. Recently, Darby Smart asked me to be one of their channel hosts on their brand-spanking-new app Darby. (Yay!!) Definitely check out the app. It’s lots of fun! You can browse DIY Videos made by channel hosts, like me, or other Darby users. The best part is you can create your very own snappy little DIY videos right on the app. Because it’s terrific opportunity and because video has become the way of the DIY world, I decided to actually figure out iMovie and pick up a few new pieces of equipment. (Thanks Arkon!) I’ll be sharing the speedy annotated version around social media and the slower, step-by-step videos along with detailed instructions here on the blog.
I’m still figuring out how video will work for me, but I feel like I’m starting to get a clearer picture of how all the things I do around the web will fit together. I barely just figured out how to use my grown-up camera and now need to learn how to be a one-woman-camera-crew/film editor. What next, interwebs?! Bring it on, I say! This baker/cake designer/writer/blogger/author/photographer/videographer can Google her way through anything.
How to Make a Mini Chocolate Easter Basket!
- White, pink, blue, and yellow coating chocolate (or regular chocolate tinted and tempered)
- Ruffled Baking Cups
- Yellow Twizzlers
- Mini Chocolate Bunnies
- Edible Easter Grass
Melt the white, pink, blue, and yellow coating chocolate in separate heatproof bowls. Use spoons to drizzle the melted pink, blue, and yellow chocolate inside the baking cups. Place the cups on a cookie sheet and pop the sheet in the fridge until the chocolate has hardened, 10 minutes.
Pour a few spoonfuls of melted white chocolate in each splattered cup. Pick up a cup and swirl the white chocolate around so that it coats the sides. Turn the cup over the bowl of white chocolate and shake out the excess. Repeat with the rest of the cups.
Dip the ends of a yellow Twizzler in the melted white chocolate. Place the Twizzler in a coated cup to make the basket’s handle. Repeat with the rest of the cups. Pop the cups back into the fridge until the chocolate has hardened completely, about 10 minutes.
Carefully peel the baking cup away from the hardened chocolate. Use the mini chocolate Easter basket right away or store it in an airtight container at room temperature until the coating chocolate’s expiration date.
Fill your finished mini chocolate Easter basket with edible Easter grass and assorted Easter candy.
See the speedy version of this tutorial on Darby: