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Chocolate pistachio fudge
I finally stopped adding extra vanilla extract to my fudge after tasting a batch where it masked the nutty depth. This chocolate pistachio version earns its keep because it balances richness with crunch without demanding constant stirring.
Ingredients
Method
- Line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Set aside.
- In a medium saucepan over low heat, combine the heavy cream and cubed butter. Heat gently, stirring occasionally, until the butter is completely melted and the mixture is smooth. Do not let it boil vigorously.
- Remove the pan from heat. Immediately add the chocolate chips. Let them sit undisturbed for two minutes to soften.
- Whisk slowly at first, then more vigorously, until the mixture is completely smooth, glossy, and no lumps remain. Be careful not to over-whisk, which can incorporate air bubbles that affect texture.
- Stir in the vanilla extract and finely chopped pistachios. Mix just until combined.
- Pour the mixture into the prepared pan. Use a spatula to spread it evenly into all corners.
- Sprinkle flaky sea salt lightly over the top while still warm.
- Refrigerate for at least 2 hours, or until firm enough to cut cleanly. Lift out using the parchment paper, slice into squares, and serve.
Nutrition
Notes
The trick is tempering the chocolate gently; overheating makes it grainy, while underheating leaves it soft. I sprinkle flaky sea salt right at the end to cut through the sweetness, creating a sophisticated snack that disappears fast.
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