This chocolate pistachio fudge is rich, creamy, and so easy to make! With just a few ingredients, you get a smooth chocolate fudge filled with crunchy pistachios. No baking is needed—just melt, mix, and chill. Perfect for gifting or a sweet treat anytime!
Ingredients Needed:
- 350 grams dark chocolate (chopped, minimum 70% cocoa solids)
- 1 x 397 grams can of condensed milk
- 30 grams butter
- pinch of salt
- 150 grams pistachios
How To Make Chocolate Pistachio Fudge?
- Melt the chocolate mixture: In a saucepan over low heat, melt the chocolate, condensed milk, butter, and salt, stirring until smooth.
- Crush the pistachios: Put the pistachios in a bag and lightly crush them with a rolling pin to get a mix of big and small pieces.
- Mix everything: Stir the crushed pistachios into the melted chocolate until well combined.
- Set the fudge: Pour the mixture into a 23cm square foil tray and smooth the top. Let it cool, then refrigerate until firm.
- Cut into squares: Once set, cut into 64 small pieces (8 rows across and 8 rows lengthways), about 2.75cm each.
Recipe Tips:
- Use high-quality chocolate for the best taste: Choose dark chocolate with at least 70% cocoa for a rich and smooth flavor. Lower-quality chocolate can make the fudge grainy or too sweet.
- Melt the chocolate on low heat to avoid burning: Keep the heat very low and stir constantly. If the heat is too high, the chocolate can burn or turn lumpy, ruining the texture of your fudge.
- Crush the pistachios into different sizes for better texture: Some bigger pieces give a nice crunch, while smaller ones mix well into the fudge. Avoid grinding them too fine, or you’ll lose the crunch.
- Chill the fudge fully before cutting for clean squares: Let it set in the fridge for at least 4 hours (or overnight). Trying to cut it too soon will make it soft and messy. Use a sharp knife for neat pieces.
- Line the tray with foil or parchment for easy removal: This makes it much easier to lift out the fudge once it’s set. Without a liner, the fudge might stick to the tray, making it hard to remove cleanly.
How To Store Leftovers?
- Refrigerate: Let the fudge cool to room temperature first. Then, store it in an airtight container in the fridge for up to 2 weeks to keep it fresh and firm.
- Freeze: Once cooled, place the fudge in an airtight container, layering pieces with food wrap to prevent sticking. If freezing the whole tray, wrap it tightly in double food wrap and foil. Freeze for up to 3 months.
Nutrition Facts:
- Calories: 80 kcal
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 5mg
- Sodium: 10mg
- Potassium: 80mg
- Total Carbohydrate: 8g
- Dietary Fiber: 1g
- Sugars: 6g
- Protein: 1g
Try More Nigella Lawson Recipes:
Nigella Chocolate Pistachio Fudge
Description
This chocolate pistachio fudge is rich, creamy, and so easy to make! With just a few ingredients, you get a smooth chocolate fudge filled with crunchy pistachios. No baking is needed—just melt, mix, and chill. Perfect for gifting or a sweet treat anytime!
Ingredients
Instructions
- Melt the chocolate mixture: In a saucepan over low heat, melt the chocolate, condensed milk, butter, and salt, stirring until smooth.
- Crush the pistachios: Put the pistachios in a bag and lightly crush them with a rolling pin to get a mix of big and small pieces.
- Mix everything: Stir the crushed pistachios into the melted chocolate until well combined.
- Set the fudge: Pour the mixture into a 23cm square foil tray and smooth the top. Let it cool, then refrigerate until firm.
- Cut into squares: Once set, cut into 64 small pieces (8 rows across and 8 rows lengthways), about 2.75cm each.
Notes
- Use high-quality chocolate for the best taste: Choose dark chocolate with at least 70% cocoa for a rich and smooth flavor. Lower-quality chocolate can make the fudge grainy or too sweet.
- Melt the chocolate on low heat to avoid burning: Keep the heat very low and stir constantly. If the heat is too high, the chocolate can burn or turn lumpy, ruining the texture of your fudge.
- Crush the pistachios into different sizes for better texture: Some bigger pieces give a nice crunch, while smaller ones mix well into the fudge. Avoid grinding them too fine, or you’ll lose the crunch.
- Chill the fudge fully before cutting for clean squares: Let it set in the fridge for at least 4 hours (or overnight). Trying to cut it too soon will make it soft and messy. Use a sharp knife for neat pieces.
- Line the tray with foil or parchment for easy removal: This makes it much easier to lift out the fudge once it’s set. Without a liner, the fudge might stick to the tray, making it hard to remove cleanly.
Nigella Chocolate Pistachio Fudge