Bring your double cream to the boil, leave it to cool for 2 to 3 minutes then add your chocolate and stir until completely melted. Put your ganache in the fridge for a good hour and a half. Take it out of the fridge and bring it back to room temperature by stirring it vigorously. Transfer your ganache in a piping bag with a star nozzle.
Decorate your frangiane cups with the ganache, try to make a twirl shape. Add the mini eggs for the finishing touch.
P.S : These will keep for a good week in an airtight container, as the ganache has been pasteurised by boiling the double cream.
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