This wonderfully decadent recipe for Chocolate Pistachio Fudge was found in the cookbook Nigella Express which I recommend highly as it has some great recipes you can make quickly hence the title Express!
Anyway I decided to make this recipe because the photo looked amazing and it’s fudge!
I also decided to make it because the chocolate used is 70% cocoa which means it doesn’t have as much milk as normal chocolate so it is not so hard on the tummy and also dark chocolate is good for you so think of all the anti-oxidants as you are chowing down on this as you won’t be able to stop.
It is that wickedly good!
Nigella's Chocolate Pistachio Fudge Recipe
Makes 40 pieces of rich fudge
350g dark chocolate (minimum 70% cocoa solids), chopped
1 x 397g can condensed milk
30g milk free margarine
80g pistachios (originally recipe calls for 150g so you can add more if you wish)
Put the chopped chocolate, condensed milk, margarine and salt in a sauce pan on low heat and stir to melt.
Put the nuts into a freezer bag and bash them with a rolling pin until broken up into pieces.
Add the nuts to chocolate mixture and stir well to mix.
Pour the mixture into a tray 23cm square, smoothing the top.
Let the fudge cool, and refrigerate until set.
Once cut, it can be kept in the fridge until you eat it all!