Kids’ Easter Egg with Maple Chocolate Ganache

For the chocolate shell:

• 300g melted chocolate
• 6 balloons

For the chocolate-whipped ganache:

• 300ml double cream 
• 100g milk chocolate, chopped
• 50ml pure maple syrup (preferably golden colour for its delicate taste)

To serve:

• 60g digestive biscuits, crushed
• 60g chocolate malt balls, crushed
• Mini chocolate eggs, for decoration

To make the chocolate shell:

1. Wash the balloons before using and inflate to the size of a large egg.
2. Melt the chocolate in a microwave, heating on full power in 30-second intervals and stirring.
3. Dip the balloons into the chocolate, then place on a baking sheet lined with parchment paper and refrigerate until set.
4. Once the chocolate shell is hard enough, poke a hole in the balloon and slowly let the air out of the balloon.
5. Gently pull the balloon out of the shell.

To make the chocolate-whipped ganache:

1. Put the chopped milk chocolate in a bowl.
2. In a pan, add half of the double cream and all the maple syrup, then bring to a boil and pour straight over the milk chocolate.
3. Stir the mixture until combined, then add the remaining cold cream and stir.
4. Keep in the fridge until completely cold.
5. Add the ganache to the bowl of a stand mixer with the whisk attachment.
6. Whip the ganache until soft peaks form.

Assembly:

1. Pipe a layer of ganache on the bottom of the egg, then sprinkle over the digestive biscuits and malt chocolate balls.
2. Repeat the layering until the Easter egg is full.
3. Decorate with mini chocolate eggs and serve.