Recipe for Thorntons Chocolate Pistachio fudge

I was recently sent a bundle of delicious Thorntons chocolates to play with and create some tempting recipes. Being a massive chocolate lover this was no easy task.... so many recipes, which ones to choose??

Belgian Milk Choc Block, Milk Choc Block with Fudge, Orange and Cardamom Choc Block, Special Toffee Milk Choc Block, Award-winning Pistachio Block, Hazelnut and Raisin Block, Award-winning Strawberry Block
My first thought was a chocolate and pistachio biscotti (yum) but then I came across this recipe from Nigella Express which sounded delicious so I just had to try.

The result was lots of little blocks of chocolate pistachio heaven that I kept in my fridge and dipped in to grab one whenever I needed a fix, in true Nigella style!


(adapted from Nigella's chocolate fudge recipe)

1 x 80g bar thorntons milk chocolate with pistachio
270dark chocolate (chopped, minimum 70% cocoa solids)
1 x 397can condensed milk
pinch of salt
  1. Put the chopped chocolate, condensed milk, butter and salt in a heavy-based pan on a low heat, and stir to melt.
  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 the mixture into a foil tray 23cm / 9 inch square, smoothing the top.
  5. Let the fudge cool, and refrigerate until set. You can then cut it into small pieces approx. 3 x 2.25cm / 1¾ x 1¾ inches. Cutting 8 x 10 / 7 x 7 lines in the tin to give 64 pieces best achieves this.
  6. Once cut, it can be kept in the freezer - no need to thaw just eat straight away.

Happy baking x

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