Chocolate nougat is an irresistible twist on the traditional Christmas sweet, perfect for those looking for an easy and quick treat. This recipe combines milk chocolate (or half dark and half milk) with Nutella, which gives it an unmatched creaminess, and puffed rice for a crunchy touch. The result is a homemade nougat with a smooth exterior and a surprise-filled interior.
This nougat is ideal for sharing at special snacks, giving as gifts during the holidays, or simply indulging yourself. It's very simple to make: just melt the chocolate in a double boiler, mix it with the Nutella, add a few drops of salted water to enhance the flavor, and finally fold in the puffed rice. Then, pour it into molds and chill in the fridge until set.
One of the advantages of this recipe is that you can customize it by adding nuts like peanuts or almonds, as the original version suggests. Also, the trick of coating the bottom of the mold with a thin layer of chocolate before filling it ensures the top comes out smooth and shiny, like commercial nougats.
In short, this chocolate nougat is a delicious, versatile option suitable for cooks of all levels. Go ahead and make it to surprise your guests!
Cook
90 min
Servings
8
Melt the chocolate in a water bath.
Remove from heat and mix with Nutella.
Mix a glass of water with 1 teaspoon of salt and with a syringe add 12 drops to the melted chocolate mixture and mix.
Put a few spoonfuls of chocolate in the molds and coat the bottom with a thin layer, about half a cm. This is to make the top part smooth.
Add the puffed rice to the rest of the chocolate and mix well.
Wait 2 or 3 minutes, fill the molds and tap the countertop a few times.
Chill in the fridge for 1 hour and a half.
