Encourage you to make homemade nougat this Christmas! This nougat with three chocolates cannot be missing from your tray and as a snack. With almond paste and the variety of flavors of each chocolate you can make something that is homemade and with a traditional flavor.
If you like making homemade nougat, you can check out our toasted egg yolk nougat or our white chocolate and almond nougat.
Three chocolate nougat
- Alicia tomero
- Rations: 8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 100 g of dark chocolate for pastries
- 100 g of dark chocolate with milk for pastries
- 100 g of white chocolate for pastry
- 100 g of almond paste
- 50 ml whole milk
Music
This recipe is very simple to make, but you have to melt the chocolates carefully so they do not burn. We start by melting the dark chocolate. We can do it in two ways. The first is by placing the chocolate in chunks in a bowl and we put it in the microwave at minimum power for a minute. We observe if something has melted and we take a few turns with the spoon.
From here we put it back in the microwave in times of 30 seconds and watching what melts in each moment. And of course, stirring every time we look. No need to wait for it to melt completely. When heat has been generated and is almost ready we can stir without stopping and see how it is undo all the chocolate, the same heat that was generated will make the rest melt. We do the same in the other two chocolates.
If you don't want to use the microwave, you can use a bain-marie . This technique is gentle and heats the food without burning it.
White chocolate is much more delicate to melt. If you're using the microwave, don't let it overheat. Near the end of the heating process, stir it frequently so it melts with the residual heat of the bowl. This type of chocolate is delicate because overheating can cause it to over-melt and turn into a paste. If this happens, you can fix it by adding a few tablespoons of hot water and stirring until it melts, although the final result will be somewhat altered.
In a small saucepan we add the almond paste in small pieces together with the 50 ml of whole milk. We put it over low heat and we let it melt without stopping stirring.
We divide the mass formed in three parts and we pour each one into a chocolate. Mix and stir quickly because a thick dough will form.
We prepare a small and rectangular mold, about 18 × 8 cm and begin to pour the first layer of chocolate. We smooth their surface well and leave them firm, with the same height. We will do the same with the other two chocolates. We put it in the refrigerator so that it remains firm and we can serve it in portions.
