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Chocolate Pistachio Fudge




Source of Recipe


Nigella Express


List of Ingredients




Chocolate Pistachio Fudge


340g 70 percent dark chocolate, chopped or 340g milk chocolate, chopped
1 (400g) can condensed milk
Pinch salt
225g shelled pistachios

Recipe




Melt the chopped chocolate, condensed milk and salt in a heavy based pan on a low heat.

Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.

Add the nuts to the melted chocolate and condensed milk and stir well to mix.

Pour this mixture into a 23cm square foil tray, smoothing the top.

Let the fudge cool and then refrigerate until set. You can then cut into small pieces approximately 2 by 4cm or cutting 8 by 8 lines in the tin to give 64 pieces.

Once cut you can keep it in the freezer, no need to thaw just eat straight away.