Sunday, February 5, 2012

Chocolate Pistachio & Almond Fudge

I needed to make something for a colleague's Vietnamese Lunar New Year party and I didn't have much time to plan or bake.  I came across this recipe and thought it was perfect because 1) fudge takes only a few short minutes to make and 2) who doesn't love fudge?

Like I said, I didn't have much time to plan.  The original recipe called for only pistachios and dark chocolate.  I looked in my baking drawer and found almost a third of the amount of pistachios and dark chocolate that was needed, but I also found my bittersweet chocolate almond bark and figured I would mix things up and use what I had on hand.  Needless to say, my recipe came out great.

Chocolate Pistachio & Almond Fudge
adapted from Nigella
(2 Points Plus per serving)


100 grams dark chocolate
250 grams bittersweet chocolate with almonds
1 can condensed milk
30 grams unsalted butter
50-75 grams pistachios
Fleur de sel (optional)


Line a 9X9 inch pan with foil.

Chop both chocolates.  Put the chopped chocolates, condensed milk, and butter in a heavy-based pan on low heat.  Stir to melt.

Roughly chop the pistachios.  Add the pistachios to the pan and stir well to mix.

Pour the mixture into the foiled pan and smooth the top.  Let the fudge cool and refrigerate until set.

Cut into 64 pieces.  Top with a few pinches of fleur de sel if desired.  

Once cut these can be kept in the fridge or freezer. (1 serving = 1 piece, 2 Points Plus per serving)