Mini chocolate eggs filled with Baileys ganache

Dry caramelise the sugar

When the sugar is golden brown slowly add the warmed whipping cream

Pour the caramel onto the chocolate and emulsify. Allow to cool a little before adding the baileys.

Decorate 4 cm Easter egg moulds using cocoa butter colours.
Shell 4 cm Easter egg moulds with Belgian Milk Chocolate Callebaut® ecl1pse CSM-1ECLIPSE53-471 .
Fill with cinnamon and star anise ganache.
Once the ganache has set, pipe tempered chocolate over the first four lines of the mould.
Place a pre-cut piece of guitar sheet onto the chocolate and scrape over it.
Remove any excess chocolate from around the sides of the mould. Place in the fridge for 2 hours before removing the guitar sheet and de-moulding the eggs