Chocolate Pecan Eggs with Pistachio

Bring two cups of water to a boil

Remove from heat, place chocolate in a refrigerator and let it sit at room temperature for 5 minutes, covered

Remove the cover and stir the chocolate

Pour it onto a smooth, cold surface, like marble

Use a spatula to make circular motions until it cools

Check the temperature by inserting a toothpick into the chocolate and touching it to your lip

When it's cool, brush it into molds

Let it sit in the refrigerator for 3 minutes or until set

Repeat the process over the hardened layer

After pincering for the third time, add the pistachio

Flip the mold to let excess fall off

Let it sit in the refrigerator for another 3 minutes or until the chocolate sets and releases from the mold.