Chocolate Nougat

Prep Time: 25 minutes
Cook Time: 10 minutes
Chilling/Set Time: 5–6 hours
Total Time: 6 hours 35 minutes
Servings: 12–16 pieces
Difficulty: Medium

Prepare the Chocolate Base: Chop 75 g of dark chocolate and melt it over a bain-marie or double boiler. Pour the melted chocolate into a cake tin or mold. Using a spatula, spread the chocolate evenly over the entire surface. Refrigerate for at least 30 minutes until firm.
Build the Chocolate Layer: Melt another 75 g of dark chocolate in the bain-marie. Pour into the mold and use a brush to evenly coat the chocolate layer. Return the mold to the fridge for at least 30 minutes to set.
Prepare the Hazelnut Mixture: Finely chop the white chocolate. Melt it gently over a bain-marie, stirring occasionally. Transfer the melted white chocolate to a large mixing bowl and stir in the hazelnut cream until smooth.
Add the Hazelnuts: Fold in the whole shelled hazelnuts, ensuring they are evenly distributed throughout the chocolate-hazelnut mixture.
Assemble the Nougat: Remove the mold from the refrigerator and pour the hazelnut mixture over the set dark chocolate layer. Use a spatula to level the top. Cover the mold with aluminum foil and refrigerate for 4–5 hours until completely set.
Top with Dark Chocolate: Melt the remaining dark chocolate in a bain-marie. Pour it over the surface of the nougat and brush to cover evenly. Refrigerate for an additional 30 minutes.
Serve: Once fully set, remove the nougat from the fridge, carefully unmold, and slice into pieces. Serve as a luxurious dessert or gift for loved ones.

Use almonds or pistachios instead of hazelnuts for a different nutty flavor.
Replace hazelnut cream with peanut butter for a chocolate-peanut twist.
Sprinkle sea salt or cocoa nibs on top before the final chocolate layer for added texture and flavor.
Add a splash of coffee or espresso to the white chocolate mixture for a mocha-flavored nougat.

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