With Valentine’s Day fast approaching, I’ve been trying to think of a simple chocolate present I could make for my sweetie. Last year, it was Chocolate Covered Strawberries. This year I was looking again for something easy to make and in record time.
I knew I had found just the thing after visiting Janet Rudolph’s blog, Dying for Chocolate and reading her post on Chocolate Pistachio Fudge. It’s a Nigella Lawson recipe and takes only a few ingredients. A great recipe that even the kids could help prepare. Combine the can of condensed milk with the chocolate over low heat and once melted, stir in the pistachios. That’s it. You’re done. Yes, it’s that easy!
I love the bright green and purple colours of pistachios. When paired with dark chocolate, the colours become even more intense. Pistachios have a very mellow taste and I think next time I will add in a few dried cranberries to tart things up a bit. Yes, I had to try a few pieces to make sure it was good enough to give. Fudge is more candy than anything however it’s one of his fav treats.
After cutting the fudge into squares, they were wrapped up and put away in the fridge until Valentine’s. On February 14th, I’ll place them into a nice red tin. Keep the fudge in the freezer or fridge until you’re ready to serve it. It becomes soft very fast.
Here’s the full recipe:
Nigella Lawson’s Chocolate Pistachio Fudge (via Dying for Chocolate)
12 ounces of 70% dark chocolate or semisweet chocolate, chopped
2 Tbsp unsalted butter
1 (14-ounce) can sweetened condensed milk
1 cup shelled pistachios (I use about 1/2 cup)
Melt the chopped chocolate, condensed milk and salt in a heavy based pan on 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. (I butter the tray slightly)
My tip: Line the pan with wax paper so it’s easy to lift out in one piece.
Let the fudge cool and then refrigerate until set. You can then cut into small pieces approximately 3/4″ by
1 3/4″ 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.