Very soft inside and crunchy outside, the Nougat Of The Dead is the perfect idea to surprise friends and relatives on autumn days dedicated to the holidays All Saints.
Although this chocolate and hazelnut tile is typical of the winter period Christmas, is a quick and easy dessert that can be prepared and eaten at any time of the year.
On the palate it turns out melty and soft, thanks to the presence of dark chocolate melted together with white chocolate, in similar but not entirely equal proportions. To help make this nougat incredibly good is the hazelnut cream, which can be made at home in advance or purchased. Better if organic, however, because the flavor of the hazelnuts is authentic and its properties are preserved. Finally, the toasted hazelnuts are the pastry chef’s touch that is needed to make the tile complete in its presentation. A crunchy note in a sea of goodies.
Double chocolate because of this halloween nougat with irresistible meltiness and a crunchy shell.
In this preparation that takes place in just a few minutes, the role of freezer and fridge is essential to guarantee the compactness of the dessert.
Melt 100 g of dark chocolate in a bain-marie and line a 9×21 cm loaf pan. Place in the freezer for a few minutes, the time necessary for the chocolate to solidify. Melt another 100 g of dark chocolate in a bain-marie, leave to cool slightly and pour into the mold to create a second layer of chocolate. Place in the freezer for at least 20 minutes. Melt the white chocolate in a bain-marie and add the hazelnut cream and toasted hazelnuts. Leave to cool before pouring into the mold coated with dark chocolate. Refrigerate for at least 8 hours. Melt 50 g of dark chocolate in a bain-marie and pour over the nougat. Leave to cool in the fridge for a few hours. Invert on a sheet of parchment paper, unmold and cut. Before cutting it, it is preferable to leave it out of the fridge for an hour.