Il Nougat it is a very ancient dessert and is considered typical of many regions, not only Italian, it derives from the Latin verb “torreo” that is toast to toast. There are various versions of soft crunchy almonds with hazelnuts and chocolate etc ... it would not be Christmas without its presence on the tables laden with sweets ...
Time of realization: 1 hour plus 5-6 hours of rest
Degree of difficulty (1 to 5): 2
Ingredients for 5 pieces
200 g of dark chocolate
125 g of white chocolate
175 g of white spreadable cream
125 g milk chocolate
175 g of nutella
250 g of hazelnuts
Procedure for making the semispheres of chocolate nougat
If you don't have silicone hemispheres, you can use a plastic mold (or alternatively a disposable aluminum container for plumcake) the cardboard one for plumcake is fine too. Melt the dark chocolate in a bain-marie, pour it into the mold and, by swirling it, coat the walls evenly (you can help yourself using a brush).
Collect some to cover the top of the nougat.
Melt the white chocolate in a bain-marie and mix it with the white hazelnut cream. Incorporate half of the whole hazelnuts and pour into the mold; do the same with milk chocolate. Place in the fridge for an hour.
Finally, cover the surface, which will be the base of the nougat, with the dark chocolate. Put it back in the fridge for a few hours. Remove from the mold and serve cut into large slices.
The recipe was made by Delia Ciriello.
