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

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.