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