Melth the chocolate in a double boiler or in a microwave. Pour it into egg shaped molds. Place it in the refrigerator to set.
Melt a tablespoon of butter and roast the kadaiyf until golden brown.
Carefully unmold the chocolate egg shells out of the mold.
Powder the pistachios to almost fine powder.
Beat the cream cheese, powdered sugar, vanilla, cocoa powder to a smooth consistency.
To a bowl add the cream cheese, pistachio powder, powdered sugar, vanilla to a smooth consistence.
Fill the piping bags with the chocolate and pistachio cream. Pipe the chocolate cream followed by pistachio cream into the chocolate shells.
Top with roasted kadaiyf and garnish with chocolate eggs. Serve immediately.
