NIGELLA LAWSON'S CHOCOLATE PISTACHIO FUDGE

 

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Ingredients

  • 12 ounces 70 percent dark chocolate, chopped or 12 ounces semisweet chocolate, chopped
  • 1 (14-ounce) can condensed milk
  • 2 tablespoons butter
  • Pinch salt
  • 1 cup shelled pistachios

Directions

  • Melt the chopped chocolate, condensed milk, butter, 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 9-inch square foil tray, smoothing the top.
  • Let the fudge cool and then refrigerate until set. You can then cut into small pieces approximately 3/4 by 1 3/4 inches 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.

Notes

Categories: Dessert 
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