Chocolate Nougat: the Recipe to Make it Home in a Few Steps!
Simply delicious, here’s how to make homemade chocolate nougat! A Neapolitan and Campanian specialty, this tender chocolate nougat, called “torrone dei morti“, made with hazelnuts, dried and candied fruit or coffee, is prepared on All Saints Day.
300g dark chocolate
400g of white chocolate
500g hazelnut cream
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!