1. In a large pan, fry 200g of kataifi in 2 tablespoons of butter until golden brown. Allow it to cool.
2. Mix in 3 tablespoons of pistachio cream and 1 tablespoon of tahini. The pistachio cream I used is very thick, so I added one more tablespoon. You can add more until you achieve your desired texture.
3. Melt 270g of milk chocolate.
4. Optional step: for a decorative touch, mix a few drops of food coloring into the melted chocolate. Drizzle the colored chocolate into the molds before filling to create a beautiful pattern.
5. Fill the molds with melted chocolate. I used a brush to coat the edges of the molds. You can see in the video it’s messy but that’s OK, we’re starting out on our chocolate-making journey!
6. Place the molds in the freezer to set.
7. Once set, fill the molds with the pistachio cream/kataifi mixture.
8. Cover with melted chocolate. Return the molds to the freezer to set.
9. Once set, remove from the molds and serve! Your chocolates are ready to be enjoyed.

For white chocolate version:

1. Melt 200g of white chocolate.
2. Repeat the process with the kataifi and setting with the molds with the white chocolate.