Small easter eggs filled with cinnamon and star anise ganache

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
  • Clare England - Chefs at the CHOCOLATE ACADEMY™ center UK
level 1

Ecl1pse recipe

Recipe components

Used Callebaut products

Small easter eggs filled with cinnamon and star anise ganache

IngredientsPreparation
  • 350g
    whipped cream
  • 4g
    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.

  • 450g
    Ecl1pse Belgian Milk Chocolate

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

Assembly

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.