Dark Chocolate Ganache

Bring cream to boil, pour over chocolate, butter and salt and emulsify. Cover and chill in fridge till set.

Candied Fennel Seeds 

Place fennel seeds and sugar in pot and toss till caramelised. Cool.

Meringue

Whisk egg whites in mixer on high until it begins to froth. Add sugar and continue whisking till glossy and sugar has dissolved

Passionfruit Curd

Combine ingredients and whisk over bain marie until thick. Chill before use.

Passionfruit cream

Soften gelatine in cold water. Warm cream and passionfruit juice and pour over white chocolate to melt, add softened gelatine. Allow to chill in fridge overnight before whipping

To Assemble:

1. With a hot knife carefully separate hollow chocolate eggs down the centre seam.
2. Fill 1/3 of half eggshell with ganache and sprinkle with candied fennel seed.
3. Whisk meringue. When meringue is ready fill the remainder of the easter egg with meringue and smooth across with a palette knife or the back of a kitchen knife. Using a warm spoon scoop out the centre of the meringue and create a pocket to fill with your passionfruit curd yolk.
4.  Whisk passionfruit cream and place in a piping bag with a star nozzle and pipe in a small circular mound over the curd.
5. Finish with fennel fronds and some chopped candied fennel seeds.