Chocolate Pistachio Fudge
|175||grams of chopped dark chocolate|
|200||grams of condensed milk|
|1||tablespoon of unsalted butter|
|75||grams of pistachhio|
|a pinch of salt|
|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.|
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.