Chocolate Hazelnut Nougat

  1. Line a baking sheet with aluminum foil, then place a 4 1/2 by 14-inch flan form in the center of the foil.
  2. Coat the foil and the inside of the flan form with the butter; set aside.
  3. In a 1-quart saucepan over low heat, heat the honey until it is lukewarm (3 to 5 minutes).
  4. Remove the pan from the heat and cover it to keep the honey warm.
  5. In the top of a double boiler over hot, not simmering, water, melt the chocolate, stirring frequently with a rubber spatula to ensure even melting.
  6. In a 3-quart heavy-bottomed saucepan over medium heat, cook the corn syrup, sugar, and the water until the sugar is dissolved (about 5 minutes), stirring constantly with a long-handled wooden spoon.
  7. Brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
  8. Increase the heat to medium-high, place a sugar thermometer in the pan, and cook the mixture without stirring until it registers 268F on the thermometer (about 10 minutes).
  9. Brush down the sides of the pan with a pastry brush dipped in warm water two more times during the cooking process.
  10. While the sugar syrup is cooking, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg white on medium speed until it is frothy.
  11. Add the cream of tartar, increase the speed to medium-high, and beat the egg white until it holds firm peaks (about 3 minutes).
  12. Remove the pan with the sugar syrup from the heat, remove the thermometer from the pan, and place the thermometer in warm water to cool.
  13. Blend the beaten egg white into the sugar syrup, stirring constantly, then blend in the warm honey.
  14. Return the saucepan to low heat and cook the mixture until it thickens (about 15 minutes), stirring constantly.
  15. Remove the saucepan from the heat and blend in the melted chocolate and the chopped hazelnuts.
  16. Turn the mixture into the flan form, spreading it out smoothly and evenly into the corners.
  17. Cover with plastic wrap and chill in the refrigerator for 1 hour, then let the nougat set at room temperature for 12 hours.
  18. With a sharp, thin-bladed knife, loosen and remove the flan form from the candy.
  19. Dust a cutting board with the confectioners sugar, invert the candy onto the cutting board, and peel the foil off the back of the candy.
  20. With a large chefs knife, cut the candy into fourteen 1-inch-wide strips, then cut each strip into four pieces.
  21. Between sheets of waxed paper in a tightly covered container, the candy will keep for 1 week at room temperature or 3 weeks in the refrigerator.
  22. The nougat squares are best eaten at room temperature.
  23. Substitute other nuts for the hazelnuts.
  24. Double Chocolate Hazelnut Nougat: Line 2 baking sheets with parchment or waxed paper.
  25. Melt and temper 1 1/2 pounds bittersweet chocolate (see pages 2530).
  26. Dip a piece of the nougat into the tempered chocolate, coating it completely.
  27. With a fork or dipper, remove the piece from the chocolate, carefully shake off the excess chocolate, and turn the piece out onto the paper.
  28. After dipping 4 pieces, touch the top of each piece with the tines of the fork, making a design before the chocolate sets.
  29. Repeat with the remaining pieces.
  30. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.
  31. When the chocolate is set, place each piece in a paper candy cup.
  32. Between layers of waxed paper, in a tightly covered container wrapped in several layers of aluminum foil, the nougat will keep for 1 month in the refrigerator.
  33. The nougat is best eaten at room temperature.

unsalted butter, honey, bittersweet chocolate, light corn syrup, sugar, water, egg white, cream of tartar, hazelnuts, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/chocolate-hazelnut-nougat-393499 (may not work)

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