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Nigella's Chocolate Pistachio Fudge



30 piece(s)


  • 150 grams pistachios, shelled, unsalted
  • 1 can Condensed milk (395grm)
  • 350 grams dark chocolate 70%cocoa solids, broken into pieces
  • 30 grams Butter
  • pinch salt


  • 23 inch square tin
  • foil or backing paper

Recipe's preparation

  1. 1. Add nuts to bowl. Chop 4sec/sp7. Set aside and brush out bowl with dry pastry brush.

    2. Add Milk, chocolate, butter & salt. Cook 2 mins/90C/Counter-clockwise operation/Gentle stir setting. continue to cook 2mins/90C/Counter-clockwise operation/sp1.5

    3. Add reserved nuts. Mix 30sec/Counter-clockwise operation/sp1.


    4. Pour mixture into 23cm sq tin, lined with foil/baking paper, smooth top with spatchula.


    5. Allow to cool then refridgerate until set.


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Once cut, can be kept in freezer - no need to thaw just eat straight away.


If you prefer, in step 1 alternately, you can put nuts into a ziplock bag and bash with rolling pin or pestle to be broken up into small & big pieces

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Awesome recipe, not too

    Submitted by Foodfusion on 8. December 2015 - 20:54.

    Awesome recipe, not too sweet, and very easy

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