Ingredients
- 175 g dark chocolate
- 200 g sweetened condensed milk
- 15 g salted butter
- 1 pinch of salt
- 75 g mixed nuts (almonds, hazelnuts, pistachios, etc.), roughly chopped
Instructions
- Start by toasting the nuts: spread them on a baking tray and toast in the oven at 150°C (300°F) for 10 minutes. Set aside.
- Melt the dark chocolate in a bain-marie (double boiler), stirring gently.
- Remove from heat and stir in the condensed milk, butter, salt and toasted nuts until fully combined.
- Pour the mixture onto a lightly oiled baking tray or one lined with parchment paper, smoothing the surface evenly.
- Leave to cool and set in the refrigerator for at least 2 hours (or overnight).
- Once firm, cut into small squares with a sharp knife and enjoy!
Enjoy! 🍫
Tip: For a salted caramel variation, add an extra pinch of fleur de sel on top just before refrigerating. Store in an airtight container in the fridge for up to 1 week.