Small easter eggs filled with cinnamon and star anise ganache

Place the spices and the glucose in the whipping cream and bring to the boil. Once boiled, cover and infuse for 5-10 minutes.

Strain the spices from the cream, pour over the chocolate and emulsify.

Decorate mini Easter egg moulds using creative powders.
Shell mini Easter egg moulds with eclipse chocolate.
Fill with Baileys ganache to the very top of the shell, scraping off any excess to leave a flat surface.
Whilst the filling is still soft, snap two moulds together to form complete eggs.
Secure the two moulds together, using masking tape or cling film.
Place in the fridge for 2 hours (±16°C) before de-moulding.