Elevate your Easter confectionery with these Milk Chocolate Mini Eggs. This recipe strikes a sophisticated balance between the deep, velvety notes of premium dark chocolate and a warm, aromatic ganache. By infusing fresh cream with whole cinnamon sticks and star anise, you create a filling that is subtly floral and comforting—a grown-up twist on a seasonal classic. Despite the professional finish, this "Easy" rated recipe is perfect for home chocolatiers looking to master the art of the snap-mould technique. Whether you’re gifting them in jars or serving them as a petit four, these 50 spiced gems are designed to impress.

Level:: Easy
Makes:: Makes 2 plates of eggs, 50 eggs total

350 g

whipped cream
4 g

glucose
2

cinnamon stick
2

star anise

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

450 g

Callebaut C823

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.