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Chocolate Nougat

Ingredients

300g dark chocolate

400g of white chocolate

500g hazelnut cream

350g hazelnuts

Preparation

Chop 75 g of dark chocolate and melt in a bain-marie. Pour the melted chocolate into a cake tin.

Spread the melted chocolate over the entire surface of the mold. Place in the refrigerator for at least 30 minutes until the chocolate is solid.

Melt 75 g of dark chocolate in a bain-marie then pour into the mould. Adhere the melted chocolate with the brush.

Put back in the fridge for at least 30 minutes. Finely chop the white chocolate.

Melt in a bain-marie, stirring occasionally. Pour into a large bowl and add the hazelnut spread.

Mix then add the whole shelled hazelnuts.

Remove the mold from the refrigerator and pour the mixture into it. Level with a spatula.

Put in the refrigerator for at least 4 to 5 hours, covering the mold with a sheet of aluminum foil.

Once cooled, the surface firm, melt the remaining dark chocolate in a bain-marie. Pour over the nougat.

Brush the chocolate over the entire surface and refrigerate for another 30 minutes.

Take out of the fridge and unmold. Serve and enjoy!

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