Chocolate Pistachio Fudge

Ingredients

175 grams of chopped dark chocolate
200 grams of condensed milk
1 tablespoon of unsalted butter
75 grams of pistachhio
a pinch of salt

Preparation

1. Put the chopped chocolate, condensed milk, salt and butter in a heavy bottom pan on low heat. Stir to melt. In the meanwhile, put the nuts in a ziplock bag and bash them with a rolling pin, to get coarse pieces.
2. Add the broken nuts to the chocolate mixture. Stir well. Remove from flame. Pour the mixture into a 10 X 6 inch tray. Patch and smooth the top using a spatula or back of a spoon.
3. Allow the fudge to cool to room temperature. Using a knife, gently mark the fudge with the grid of lines - depending on how small or big pieces you want. Move the tray to refrigerator to set. This will take about 15-20 minutes.
4. Once set, remove from refrigerator and just gently snap-break on the lines you had made earlier. These can be stored in freezer and eaten straight out without thawing.

Notes

Source – Nigella

Use any nut you want – almonds, cashew, hazelnuts, etc

The choice of tray to set depends upon how thick or thin you want the fudge to be. I have made them thinner or thicker depending on my mood.

Don’t bash the nuts too hard or you will tear the ziplock bag.