Chocolate pistachio fudge

Ingredients

    350g/12oz dark chocolate, at least 70 per cent cocoa solids, chopped

    1 x 397g/14oz can condensed milk

    30g/1oz butter

    pinch salt

    150g/5¼oz unsalted pistachios, shells removed

Preparation method

    1. Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined.

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

   3.  Add the nuts to the melted chocolate mixture and stir well.
   4.  Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife.
   5.  Let the fudge cool, then refrigerate until set.

   6. Cut into small pieces approximately 3cm x 2cm/1¼in x ¾in. Cutting 7 x 7 lines in the tin to give 64 pieces best achieves this.

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