Prepare the chocolate egg:
Melt the chocolate in a water bath or carefully in the microwave.
Pour the melted chocolate evenly into the egg-shaped plastic mould and spread it by turning the mould so that you get a layer of chocolate about 0.5 cm thick.
Place the mould in the freezer for about 30 minutes until the chocolate has completely set.
Filling:
Roughly chop the kadayif.
Melt the butter in a pan and fry the kadayif over a medium heat until golden brown.
Allow the kadayif to cool slightly, then mix with the pistachio cream and tahini until you have a creamy, spreadable mixture.
Fill the egg & finish:
Fill the cooled chocolate eggs evenly with the filling.
Then seal them completely with the remaining melted chocolate.
Place the eggs back in the freezer for approx. 30 minutes until everything is hardened.
Serving:
Carefully remove the Easter eggs from the mould and decorate as desired with pistachio cream or chopped pistachios.
Preparation time: approx. 60 minutes (including cooling time)
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