How to make
Cut 0.35 oz (10 g) of the chocolate into small cubes.
Mix the tahini, chocolate and 2.8 oz (80 g) of the jam and mix well, until a homogeneous mixture is obtained.
Divide the mixture into greased muffin tins.
Melt the remaining chocolate in a water bath and pour it into the molds.
Leave the baskets in the freezer for 1-2 hours, to harden.
Then they are ready to be served and the hazelnut-strawberry baskets should be stored in the refrigerator.
