First, melt the dark chocolate (in a bain-marie or in the microwave), then pour it into the mold and coat both the bottom and the sides well, creating an even layer.
Drain the excess into the bowl where you melted the chocolate, place the mold in the freezer for 5 minutes, then repeat the operation to create a thicker layer and finally leave it in the fridge.
Melt the white chocolate and add the alba cream.
Also add the candied fruit (do not cut them into too small pieces, the color must be clearly visible).
Pour the mixture thus obtained into the mold, try to level the surface well and let the air bubbles come out, then leave in the fridge for at least 4 hours.
Melt the dark chocolate again, pour a few tablespoons to cover the white surface and leave in the fridge for 1 hour.
(If you want the bottom of the nougat thicker, repeat the operation).
Trim the edges with a blade to remove excess chocolate, try to get air between the mold and the chocolate, then turn over onto the serving dish: if air has entered all around, it should turn out by itself.
The cassata flavor nougat is ready: let it rest for at least 20-30 minutes before cutting it.
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