Chocolate Pistachio Fudge

Nigella Lawson’s Chocolate Pistachio Fudge

12 ounces of 70% dark chocolate or semisweet chocolate, chopped
2 tbsp unsalted butter
1 (14-ounce) can sweetened condensed milk
Pinch salt
1 cup shelled pistachios

1. Melt the chopped chocolate, condensed milk, and salt in a heavy based pan on low heat.
2. Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
3. Add the nuts to the melted chocolate and condensed milk and stir well to mix.
4. Pour this mixture into a 9-inch square foil tray, smoothing the top. Tip: Line the pan with wax paper so it’s easy to lift out in one piece.
5. Let the fudge cool and then refrigerate until set.
6. Cut into small pieces.

Once cut, you can keep it in the freezer. No need to thaw; just eat.

Source: Easy to Make Chocolate Pistachio Fudge