Description
Silky dark chocolate fudge filled with tart dried cranberries, roasted pistachios, and flaky salt.
Ingredients
Scale
- 3/4 cup (90 g) shelled unsalted pistachios
- 3/4 cup (100 g) dried cranberries
- 20 oz (567 g) dark chocolate, 60-70%, finely chopped
- 1 can (14 oz / 396 g) sweetened condensed milk
- 2 tbsp (28 g) unsalted butter
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp instant espresso powder
- 1/2 tsp fine salt
- 1/4 tsp flaky sea salt
Instructions
- Heat the oven to 350°F (175°C). Toast pistachios for 7-9 minutes, cool completely, and chop.
- Line an 8-inch (20 cm) square pan with crossed parchment and lightly coat it with neutral spray.
- Chop the dried cranberries, reserving some larger pieces with pistachios for topping.
- Set a dry heatproof bowl over barely simmering water. Add chocolate, condensed milk, and butter.
- Stir gently until nearly smooth. Remove from heat and stir until fully melted, then mix in vanilla, espresso powder, and fine salt.
- Fold in most cranberries and pistachios. Spread immediately in the pan.
- Add reserved fruit, nuts, and flaky salt; press lightly to adhere.
- Refrigerate for at least 4 hours. Stand for 5 minutes, then cut into 25 squares with a warm dry knife.
Notes
Keep water away from the chocolate, use the exact condensed milk can size, and cool toasted pistachios before folding them in.