Mass:

• 200g of sugar-free white chocolate bar

• 1 pack of vanilla-flavored zero sugar pudding

• 2 scoops of ISOFORT® BEAUTY Taste VANILLA

• 1½ cups of coconut-based vegetable milk

• A teaspoon of MCT

• 50g of chopped pistachios
  ‍

How to prepare the eggshell:

• Prepare the chocolate cone by placing the chocolate to melt in a water bath for 15 minutes;

• When it is well melted, spread a thin layer of chocolate in the shape of an Easter egg and reserve in the refrigerator for 10 to 15 minutes;

• Remove the mold from the refrigerator and spread another layer of chocolate on it, making it as uniform as possible;

• Return to the refrigerator for another 10 to 15 minutes while preparing the filling.
  ‍

Stuffing mode:

• In a saucepan, place the coconut-based vegetable milk and prepare the pudding, stirring until dissolved;

• Put it on medium heat and keep stirring until it thickens, at which time add the ISOFORT® BEAUTY Taste VANILLA and stir to mix well;

• Turn off the heat and let it cool down.

• Mix the MCT and book.

Assembly: When the filling cools, unmold the chocolate cones, place the filling in them, sprinkle the pistachios and your stuffed egg is ready!

‍