Imagine biting into a sweet piece of Chocolate Nougat, feeling the rich flavors of cocoa and honey melt in your mouth, with crunchy bits of roasted hazelnuts and soft, chewy dried apricots adding depth and texture. This is not just a candy - it's a confectionery delight that brings together a balance of flavors that leaves you craving for more.
Chocolate Nougat is popular all over the world and is a common delight during holiday seasons, especially Christmas. This delicacy is also found in celebratory feasts like weddings or birthdays.
Give into the world of festive flavors with this Salted Caramel Popcorn recipe, a perfect companion to the beloved Chocolate Nougat during any celebration.
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Ingredients
- Egg whites
- Sugar
- Honey
- Cocoa powder
- Roasted hazelnuts
- Dried apricot
See recipe card for quantities.
Instructions
Preparation
Roast the hazelnuts, remove the skin, cut the apricot, sift the cocoa powder, separate the egg whites, and prepare a greased and lined mold.
Making the Sugar Mix
Combine 400g of sugar and honey in a saucepan, and cook until it reaches 295°F.
Whisking the Meringue
In a stand mixer, whisk egg whites with cream of tartar, gradually adding the remaining sugar, until soft peaks form.
Combining Ingredients
Gradually pour the hot sugar into the meringue while continuing to whisk. Add the cocoa powder, and fold in the hazelnuts and apricots.
Molding and Setting
Pour the mixture into the prepared mold, flatten the top(Use a bit of cornstarch to help get the top flat), and leave at room temperature to set for 3 hours.
Unmolding and Cutting
Unmold the nougat, and use a knife with cornstarch to cut it into bars or cubes as desired. Enjoy!
Hint: Use a candy thermometer to accurately monitor the sugar and honey mixture, reaching 295°F for the perfect Chocolate Nougat texture
Substitutions
For dietary substitutions:
- For a vegan variant, replace honey with agave syrup or maple syrup, and use a commercial egg white substitute.
- To make it gluten-free, ensure your cornstarch and cocoa powder are certified gluten-free.
- For a nut-free version, substitute hazelnuts with seeds like pumpkin or sunflower seeds.
Variations
This recipe allows for creativity:
- Swap out hazelnuts for almonds, pistachios, or walnuts for a different flavor.
- Use a different dried fruit like cranberries or raisins instead of apricots.
- For a touch of luxury, mix in edible gold leaf with the garnishes.
🍴 Equipment
Preparation:
- Sifter: Helps sift cocoa powder to remove lumps for smoother mixing.
Making The Meringue:
- Saucepan: Crucial for cooking the sugar and honey together; it needs to be deep to avoid spillage.
- Candy thermometer: Vital for accurate temperature measurement; wrong temps can ruin the meringue.
- Stand mixer: Important for creating a smooth, fluffy meringue quickly. Hand mixing can be tiring and less effective.
Unmolding & Cutting:
- 9-inch Square Baking Pan: Determines the shape and size of your nougat; needs to be greased and lined for easy removal.
- Knife: Used for cutting the nougat into bars or cubes; needs to be sharp for clean cuts.
Most Useful Equipment:
- Candy thermometer: The right temperature is key to both the caramel and the meringue, making this tool essential for this recipe.
Storage
Store the cut nougat pieces in an airtight container, separating layers with parchment paper to prevent them from sticking together. They can be stored at room temperature for up to two weeks.
Top tip
Getting the temperature right for the meringue and sugar mix is crucial. Make sure they're ready at the same time to ensure the perfect nougat texture.
FAQ
Yes, any kind of nuts would work.
Yes, but it would result in a traditional nougat rather than a chocolate one.
This may be due to overcooking the sugar mixture.
Yes, you can use granulated white sugar instead.
It may not have been cooked to the right temperature. Make sure to use a candy thermometer.
It's not recommended as it can change the texture.
Yes, but ensure to fold them in quickly before they melt.
It may be undercooked. The sugar mixture needs to reach 295°F.
No, the meringue is crucial for the nougat texture.
Any dried fruit like cherries, figs, or dates would work.
Related
Looking for other recipes like this? Try these:
How to Make Chocolate Nougat: A Step-by-Step Guide
Imagine biting into a sweet piece of Chocolate Nougat, feeling the rich flavors of cocoa and honey melt in your mouth, with crunchy bits of roasted hazelnuts and soft, chewy dried apricots adding depth and texture. This is not just a candy - it's a confectionery delight that brings together a balance of flavors that leaves you craving for more.
- Total Time: 4 hours
- Yield: 12 bars
Ingredients
90g egg whites
450g ( In two parts)
20g Cocoa powder
300g roasted hazelnuts
120g dried apricot
675g honey
Instructions
Step 1 - Preparation:
- Roast the hazelnuts and set them aside.
- Remove the skin from the hazelnuts by rolling them in your hands.
- Cut the dried apricot into pieces.
- Sift the cocoa powder into a bowl and set it aside.
- Separate the egg whites from the eggs and set them aside.
- Grease and line a 9-inch mold with parchment paper.
- Optionally, use cornstarch to aid in the unmolding step.
Step 2 - Making the Meringue:
- In a saucepan, combine the sugar and honey.
- Cook the mixture while continuously stirring until it reaches 280°F.
- Stop stirring and continue cooking until the sugar mix reaches 295°F.
- In a stand mixer, place the egg whites and cream of tartar.
- Gradually add the remaining sugar while whisking the egg whites.
- The meringue should have soft peaks when the sugar mix reaches 295°F.
- While the mixer is still whisking, gradually pour the hot sugar into the meringue, pouring along the side of the bowl.
- Let the mixer whisk until the meringue's temperature drops and it can be touched.
- Add the cocoa powder and mix until incorporated.
- Immediately fold in the roasted hazelnuts and dried apricot.
- Pour the mixture into the prepared mold, using cornstarch to help flatten the top.
- Leave it at room temperature for 3 hours to set.
Step 3 - Unmolding & Cutting:
- Take the Torrone out of the mold.
- Use a knife and cornstarch to cut through the Italian nougat, as it can be sticky.
- Cut the nougat into bars or cubes according to your preference.
- Enjoy!
- Prep Time: 45 minutes
- Time Resting: 3 hours
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Food safety
- Keep your workspace clean.
- Wash your hands before starting and after handling raw eggs.
- Check your ingredients for freshness.
- Be careful while working with hot sugar as it can cause severe burns.
- Always supervise children if they are helping.
With this, you are all set to recreate this marvelous confectionery experience at home. Make sure to savor each bite of your homemade Chocolate Nougat! Happy cooking!
Vlad
They are so good!