These Easter Eggs are a work of art

One of the most charming Easter-themed cinematic creations is the 1907 short Les Œufs de Pâques produced for Pathé by the visionary Spanish film pioneer Segundo de Chomón. An early example of stop-motion and playful manipulation of scale, it features his wife, the actress Julienne Mathieu, dressed as a pagan enchantress gathering giant eggs before a baroque gilt frame. As if by magic, each egg hatches to reveal a Lilliputian dancer, brought vividly to life through delicate hand-stencilled colouring. While only just over three and a half minutes long, this celluloid gem perfectly captures a nostalgic sense of magic, one that adults rarely allow themselves to indulge in anymore.

Some luxury chocolatiers manage to capture this same sense of mystery, innocence, and wonder with carefully crafted confections that, like Chomón’s enchanted eggs, conceal delightful surprises within. Presenting a perfect fusion of fashion, artistry, and irresistible indulgence is Maxime Frédéric, the pastry chef of Louis Vuitton, who has reinvented the Chocolate Egg Bag (250 Euros) based on a 2019 design by Nicolas Ghesquière.

First released last year, this is quite literally arm candy: a dark chocolate shell embossed with the maison’s signature Monogram pattern, filled with roasted nuts, candied fruit, and hazelnut praline. The white chocolate top handles and zipper, rendered in an Easter chick yellow, are new to this model. While it may not unzip, hands-on handling is entirely encouraged; inside lies a sleek bar of milk chocolate with a centre of praline and lemon caramel.

Alongside this showpiece, LV’s luxury chocolate assortment extends to a box of six adorable miniature Chocolate Egg Bags (65 Euros) in a variety of flavour combinations, as well as a trio of exquisitely crafted chocolate chicks (35 Euros). Each offers a distinct filling: one pairs crunchy buckwheat praline with buckwheat caramel; another combines oat praline with honey caramel; while the third features praline enriched with smooth vanilla caramel.

Claridge’s Executive Pastry Chef, Thibault Hauchard, has fully embraced the concept of unlocking surprises with his functional chocolate egg (£70). The dark outer shell, made from Claridge’s own in-house chocolate, features miniature doors inspired by the hotel’s iconic gold Art Deco entrance. Opening them reveals a second, golden-wrapped egg filled with a decadent combination of vanilla, buckwheat praline, and caramel. For a quick luxury grab-and-go treat, Claridge’s new bakery, led by baking supremo Richard Hart, also offers delectable hot-cross buns available for £3 from 3–6 April 2026.

Cédric Grolet, The Berkeley’s master pâtissier and taste trickster, has created an Easter oxymoron: not a bunny, but a chocolate squirrel (£65). Naturally, it’s stuffed with hazelnut praline croustillant with a hint of fleur de sel, available in milk or dark chocolate.

Nicolas Rouzaud at The Connaught has embraced a more bacchanalian aesthetic with his ornate Easter egg (£65), inspired by the orchards of his childhood in the south of France. Baroque in style and bursting with chocolate and candied fruit, it is positively sculptural and almost too good to eat.

The Birley Bakery offers a menagerie of Easter confections, including a traditional Easter Colomba cake and plenty of chocolate bunnies. The pièce de résistance is the Mother Hen and Family (£67) featuring a mother hen and her chicks set on a milk chocolate slab encrusted with roasted, salted corn kernels, and completed with sugared ladybugs, spring flowers, and grassy details.

Mayfair restaurant Il Gattopardo presents the glamorous Claudia Cardinale of Easter eggs (£48), a dazzling creation hand-painted in a striking blue leopard print. Radiating pure seduction and decadence, the egg boasts a shell of silky Valrhona dark milk chocolate, concealing hidden pearls of caramel chocolate within.

The empress of all Easter eggs is without a doubt Marchesi’s dark chocolate egg, adorned with swallows and pink flowers. Priced at £1,300, it is an objet d’art in its own right, with painted and sculpted details as intricate as a Fabergé egg, and a centrepiece that resembles a miniature Rococo-style tableau. While it is sold out, the pâtissier offers plenty of regal alternatives: the pink raspberry egg (134Euros) is particularly beautiful, perfectly timed with London’s current Schiaparelli exhibition at the V&A, since the designer famously adored shocking pink. Elsewhere, the four little Aztec eggs (83 euros) exude a refined, couture-inspired elegance, perfectly reflecting the sophistication of this historic pasticceria, now owned by Prada. The assortment includes white chocolate with cocoa nibs, milk chocolate with hazelnut nibs, white chocolate with pistachio, and white chocolate with raspberry.