The best nougat chocolates

Name: The best nougat chocolates
Prep time: 40 min
Cook time: 45 min
Total time: 120 min
Yield: 30
Cuisine: Switzerland
Ingredients: 50 g full cream; 425 g milk couverture; 100 g nougat flakes

These crunchy chocolates are an absolute treat for the taste buds. The finest whole-milk ganache with crunchy nougat flakes, coated in crisp milk chocolate. These chocolates are very easy to make at home, but have huge potential to become a favourite. Luckily, they’re so small that you can enjoy several in a row without feeling guilty. You really must give this recipe a go!

Key figures

Quantity:30 chocolates

Chilling time:45 minutes in the fridge

or 4 hours at room temperature

Difficulty: Easy

Shelflife: 1 month

Ingredients

Double cream		50 g
milk couverture		125 g
Nougat slabs		100 g
Milk couverture \| tempered		300 g

Nougat squares, 100g

Ready-to-ship quantity: more than 20 pieces

CHF12.50

Lindt couverture milk 0.5 kg

Ready-to-ship quantity: more than 20 pieces

CHF17.90

Hole grommet 10 mm

Ready-to-ship quantity: more than 20 pieces

CHF6.90

Manufacture

Bring the double cream to the boil in a pan. Stir constantly to prevent it from burning. Once it has come to the boil, you can pour it over themilk couverture drops. Leave the mixture to stand for a short while so that the hot cream can melt the couverture slightly. Then stir everything with awhiskuntil you have a smooth mixture. Cover the ganache with cling film right on the surface and, ideally, leave it to cool at room temperature for about 3 hours. If you don’t have that much time, you can also put the ganache in the fridge for about 30 minutes.

Spoon some of the tempered milk couverture into apiping bagandpipe drops of couverture, each about 1.5 cm in size, onto ametal baking tray linedwithbaking paper. Tap the baking tray lightly on your work surface so that the couverture spreads out a little further, reaching a final size of about 2 cm. Place the whole tray in the fridge for about 5 minutes.

Now it’s time for the ganache. Whisk it briefly with a hand whisk to restore its creamy texture, then transfer it to a piping bag fitted witha No. 10 nozzle. Pipe evenly sized dots onto the chocolate discs. Start piping the ganache just above the disc, then quickly pull thepiping bagupwards to create a peak.

Now it’stime to usethe crispnougat discs. Each praline is covered with three discs in total. Press the tip of the ganache down slightly and place the first nougat disc, with the tip facing upwards, on top of the ganache dot. Stick the second wafer onto the ganache, also with the tip facing upwards. Make sure you slide it slightly underneath the first wafer so that the two overlap slightly. Attach the third wafer in exactly the same way. In the end, each wafer will overlap the one next to it. Now leave the chocolates to set for another hour at room temperature, or place them in the fridge for about 15 minutes.

Trempier fork 3 prongs

Ready-to-ship quantity: more than 20 pieces

CHF9.90

miniSchoggi tempering device for couverture and chocolate

Ready-to-ship quantity: more than 20 pieces

CHF99.00

Crunchy pearls Salted Caramel, 40 g

Ready-to-ship quantity: 0

CHF4.90

Once they have cooled, it’s time to coat the pralines. Carefully lift the pralines off the baking paper and dip them one by one, upside down, into the tempered milk couverture. Use atempering forktolift the pralineoutof the liquid chocolate and scrape the base along the edge of thetempering unit. Then carefully place the praline back onto the baking paper, place acrunchycaramelpearlon top, and leave the chocolate coating to set completely.