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The best nougat chocolates

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The best nougat chocolates

These crunchy chocolates are an absolute treat for the palate. The finest whole milk ganache with crunchy nougat flakes coated in crisp milk couverture. These chocolates are very easy to make at home, but have huge search potential. Fortunately, they are so small that you can enjoy several in a row with a clear conscience. Be sure to try the recipe!

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Most important key data

Quantity: 30 chocolates

Cooling time: 45 minutes in the refrigerator

or 4 hours at room temperature

Difficulty: Easy

Shelf life: 1 month

Ingredients

Whole cream50 g
Milk couverture125 g
Nougat flakes100 g
Milk couverture | tempered300 g

Production

Boil the whole cream in a pan. Stir it constantly so that it does not burn. Once it has come to the boil, pour it over the milk couverture drops. Let the mixture stand for a short time so that the hot cream can melt the couverture slightly. Then stir everything with a whisk until you get a homogeneous mixture. Cover the surface of the ganache with cling film and leave it to cool at room temperature for about 3 hours. If you don't have this time, you can also put the ganache in the fridge for about 30 minutes.

Pour some of the tempered milk couverture into a cornet and pipe approx. 1.5 cm couverture drops onto a metal sheet lined with baking paper . Tap the metal sheet lightly on your work surface so that the couverture runs a little and reaches a final size of about 2 cm. Put the whole sheet in the fridge for about 5 minutes.

Now the ganache comes into play. Stir it briefly with a whisk to make it creamy again and then fill it into a piping bag with a 10 mm nozzle. Now pipe evenly sized dots onto the chocolate chips. Start piping the ganache just above the chocolate chip and then quickly pull the piping bag away from the top to create a peak.

Now the crunchy nougat flakes come into play. Each praline gets a total of three plates as a coating. Press the tip of the ganache down a little and place the first nougat wafer on the ganache dab with the tip facing upwards. The second platelet is also stuck to the ganache with the tip facing upwards. Make sure that you push it slightly under the first plate so that the two overlap slightly. Attach the third plate in exactly the same way. At the end, each plate overlaps the other. Leave the chocolates to set for another hour at room temperature, or put them in the fridge for about 15 minutes.

After the cooling time, it's time to coat the chocolates. Carefully remove the pralines from the baking paper and dip them individually upside down into the tempered milk couverture. Remove the praline from the liquid chocolate using a fork and scrape the bottom off the edge of the tempering machine. Then carefully place the praline back on the baking paper, place a crispy pearl (caramel) on top and allow the couverture coating to harden completely.

Storage & Shelf Life

The finished chocolates can be stored for up to one month. It is best to store them at room temperature in a chocolate box.

 
Posted in: Sweet recipes, Chocolate and pralines, Pralines

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