Very soft inside and crunchy outside, the Nougat Of The Dead it is the perfect idea to surprise friends and relatives on the autumn days dedicated to the holidays All Saints.
Although this chocolate and hazelnut briquette is typical of winter period Christmas, it is a quick and easy dessert that can be prepared and consumed at any time of the year.
On the palate it appears melting and soft, thanks to the presence of dark chocolate melted together with white chocolate, in similar but not entirely equal proportions. What contributes to making this nougat incredibly good is the hazelnut cream, which can be made at home beforehand or purchased. Better if organic, however, so that the flavor of the hazelnuts is authentic and its properties are preserved.
Finally, the toasted hazelnuts are the pastry chef’s touch that is needed to make the tile complete in its presentation. A crunchy note in a sea of delicacies.
Melt 100 g of dark chocolate in a bain-marie and line a 9×21 cm plumcake mold. Place in the freezer for a few minutes, the time needed for the chocolate to solidify. Melt another 100 g of dark chocolate in a bain-marie, leave to cool slightly and pour into the mold to create a second layer of chocolate. Place in the freezer for at least 20 minutes.
Melt the white chocolate in a bain-marie and add the hazelnut cream and toasted hazelnuts. Leave to cool before pouring into the mold coated with dark chocolate.
Place in the fridge for at least 8 hours. Melt 50 g of dark chocolate in a bain-marie and pour over the nougat. Leave to cool in the fridge for a few hours. Turn upside down onto a sheet of baking paper, turn out and cut. Before cutting it, it is preferable to leave it out of the fridge for an hour.
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