Nougat of the super soft and fast chocolate dead
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 of All saints.
Despite this tile of chocolate and hazelnuts it is typical of winter Christmas, it is an easy and easy dessert that can be prepared and consumed at any time of the year.
On the palate it appears dissolving and softThanks to the presence of melted dark chocolate together with white chocolate, in similar but not entirely the same proportions. It is the incredibly good to make this nougat is the hazelnut creamwhich can be at home in advance or purchased. Better if biological, however, because the flavor of the hazelnuts is authentic and preserved in its properties.
Finally, the toasted hazelnuts are the pastry checker that it takes to make the tile complete in its presentation. A crunchy note In a sea of delicacy.
Double chocolate because of this Halloween nougat from irresistible melting and crunchy shell.
In this preparation that takes place in a few minutes, the role of freezer and fridge is essential to guarantee the compactness of the dessert.
Dissolve 100 g of dark chocolate in a water bath and cover a 9×21 cm plumcake mold. Put in the freezer for a few minutes, the time needed to solidify the chocolate. Dissolve another 100 g of dark chocolate in a water bath, let it cool slightly and pour into the mold to create a second layer of chocolate. Put in the freezer for at least 20 minutes.
Melt the white chocolate in a water bath and add the hazelnut cream and toasted hazelnuts. Leave to cool before pouring into the melting chocolate mold.
Put in the fridge for at least 8 hours. Dissolve 50 g of dark chocolate in a water bath and pour on the nougat. Make cool in the fridge for a few hours. Turn up on sheet of parchment paper, turn out and cut. Before cutting it, it is preferable to leave it out of the fridge for an hour.
