Chocolate Pistachio Fudge

Ingredients

350 g Dark Chocolate at least 70% cocoa solids

397 g can of Condensed milk

30 g Butter

Salt

150 g unsalted Pistachios shells removed

Method

Chop the chocolates and place the chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined.

Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces.

Add the nuts to the melted chocolate mixture and stir well.

Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife.

Let the fudge cool, then refrigerate until set.

Cut into small pieces approximately - cutting 7 x 7 lines in the tin to give 64 pieces best achieves this. You can also roll it in a grease proof paper and slice it into circles.

Once cut, the fudge can be kept in the freezer - there's no need to thaw, just eat straight away.