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Nigella Lawson

Chocolate pistachio fudge

Chocolate pistachio fudge
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If I'm not handing this straight round at a party or with coffee after dinner, I might keep half in my freezer, and put the other half in a box or two for Christmas presents. Make sure they stay cold, though.

Ingredients

  • 350 g dark chocolate at least 70 per cent cocoa solids, chopped
  • 397 g can of condensed milk
  • 30 g butter
  • salt
  • 150 g unsalted pistachios shells removed
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Method

  1. Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined.
  2. Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces.
  3. Add the nuts to the melted chocolate mixture and stir well.
  4. Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife.
  5. Let the fudge cool, then refrigerate until set.
  6. Cut into small pieces approximately 3cm x 2cm/1¼in x ¾in. Cutting 7 x 7 lines in the tin to give 64 pieces best achieves this.
  7. Once cut, the fudge can be kept in the freezer - there's no need to thaw, just eat straight away.
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Notes & Tips

Recipe taken from Nigella's book, "Nigella Express" For more recipes, please visit the BBC website: www.bbc.co.uk/food

Recipe Rating

4

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