Remember my dinner party for almost 20? I had wanted to make a dessert that was fuss free and easy, considering the fact that I had to dedicate more time to my other more complicated dishes. I searched online and found this recipe by Nigella Lawson. Easy. Chocolate. Pistachios. No bake. No sweat. I couldn’t find another reason NOT to make this.
Apologies for the less than sharp pictures. I had guests around and had to cut the blocks as quick as possible without people judging me for my (nasty?) habit of taking pictures of my food. And on hindsight, I should have used a non-serrated knife to cut out the fudge, as the serrated knife left jagged marks on the fudge squares.
Chocolate Pistachio Fudge
340 grams 70% dark chocolate OR 340 grams semisweet chocolate, chopped*
1 can (340 ml) sweetened condensed milk
Pinch of salt
1 cup shelled pistachios
1. Melt the chopped chocolate, condensed milk and salt in a heavy based pan on a low heat.
2. Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
3. Add the nuts to the melted chocolate and condensed milk and stir well to mix.
4. Pour this mixture into a 9-inch square foil tray(grease tray slightly with butter to ease removal later on) smoothing the top.
5. Sprinkle some smaller pieces on the top for garnish if you like.
6. 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.
7. Once cut you can keep it in the freezer, no need to thaw just eat straight away.
I am not such a huge fan of chocolate, I eat it occasionally but I don’t go crazy over it, but this chocolate fudge made me crave for MORE. It went down quite well with the guests, and also pairs well with vanilla ice cream. The hubs and I even had to
wrestle fight ration the last piece. I think it all boils down to the quality of chocolate that you use.
*Use the best quality chocolate that you can get your hands on. I used Lindt 70% dark chocolate. Of course, I needn’t say more about Lindt. But please, if you have to use some cheapo, dodgy chocolate to make this, please, take my advice and go look for another dessert to make, just not this.
Also, I assume that the pistachios in Nigella’s recipe are supposed to be unsalted, but since I only had salted ones at hand, I threw in only a tiny pinch of salt for flavour.
Wrapped in clear bags and tied with a nice festive ribbon, these make great little gifts especially around festive seasons.
Or if you want to suck up to your boss.
EDITED: I made a new batch and cut the squares using a non-serrated knife. They look much nicer now 🙂