Top 5 Delicious Dessert Recipes
Recipe#01
Chocolate Pistachio Fudge
INGREDIENTS:
. 350 gr dark chocolate (70 % cocoa), chopped
. 1 small can (sweetened)condensed milk (397 gr)
. 30 gr butter
. pinch salt
. 150 gr shelled pistachios
Method:
Step 1
Put the chopped chocolate, condensed milk, butter & salt in a pan, over a low heat and stir to melt.
Step 2
Put the shelled pistachios in a freezer bag and bash with rolling pin until broken but still chunky.
Step 3
Add the nuts to the melted chocolate mixture and mix together well.
Step 4
Pour the mixture into a throwaway foil baking tray 23 cm square (or a 23 cm square baking tray lined with baking paper) and smooth it out evenly with a spatula.
Step 5
Leave to cool then refrigerate until set firm. About 2 hours should do it but overnight is better.
Step 6
Remove/cut away the foil tray or lift the fudge out with the baking paper. On a clean board cut into 8 rows then cut those into about 8 pieces each. You may have to trim the edges (and eat them). Store in the fridge.
Recipes#
1/5
Recipe#01
Chocolate Pistachio Fudge
INGREDIENTS:
. 350 gr dark chocolate (70 % cocoa), chopped
. 1 small can (sweetened)condensed milk (397 gr)
. 30 gr butter
. pinch salt
. 150 gr shelled pistachios
Method:
Step 1
Put the chopped chocolate, condensed milk, butter & salt in a pan, over a low heat and stir to melt.
Step 2
Put the shelled pistachios in a freezer bag and bash with rolling pin until broken but still chunky.
Step 3
Add the nuts to the melted chocolate mixture and mix together well.
Step 4
Pour the mixture into a throwaway foil baking tray 23 cm square (or a 23 cm square baking tray lined with baking paper) and smooth it out evenly with a spatula.
Step 5
Leave to cool then refrigerate until set firm. About 2 hours should do it but overnight is better.
Step 6
Remove/cut away the foil tray or lift the fudge out with the baking paper. On a clean board cut into 8 rows then cut those into about 8 pieces each. You may have to trim the edges (and eat them). Store in the fridge.
Recipes#
1/5
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