Mini chocolate eggs filled with Baileys ganache

Created by

  • Clare England - Chefs at the CHOCOLATE ACADEMY™ center UK
level 1

Ecl1pse recipe

Recipe components

Used Callebaut products

Mini chocolate eggs filled with Baileys ganache

  • 125g
    caster sugar

Dry caramelise the sugar

  • 225g
    whipped cream

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

  • 350g
    Ecl1pse Belgian Milk Chocolate
  • 65g

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