Chocolate Pistachio Fudge (Recipe from Nigella Lawson)
Ingredients
350 grams dark chocolate (chopped, minimum 70% cocoa solids) Dark chocolate available @ Nuts N' Spices and Currim Bhoys, Chennai.
1 x 397 grams can condensed milk
30 grams butter
pinch of salt
150 grams pistachios
Cup measurement
12 oz bittersweet chocolate (chopped, minimum 70% cocoa
solids)
1 x 14 oz can sweetened condensed milk
2 tablespoons butter
pinch of salt
1 cup pistachios
Method
Put the chopped chocolate, condensed milk, butter and salt
in a heavy-based pan on a low heat, and stir to melt.
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 foil tray 23cm / 9 inch
square, smoothing the top.
Let the fudge cool, and refrigerate until set (or overnight). You can then
cut it into small pieces approx. 3 x 2.25cm / 1¾ x 1¾ inches. Cutting 8 x 10 /
7 x 7 lines in the tin to give 64 pieces best achieves this.
Once cut, it can be kept in the freezer - no need to thaw
just eat straight away. Recipe from Nigella Lawson.
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