Chocolate nougat

It is soft and airy nougat with a rich chocolate flavor. She is it’s a great filling for chocolate bars in itself, so with the addition of your favorite roasted nuts or chopped dried fruits. Like many egg white desserts, nougat does not tolerate humidity well, so for its preparation choose a day with dry weather. Since chocolate nougat with it hides quickly at room temperature, it’s better to serve it, pre-coated with chocolate. At the end of the recipe, instructions are given, how to cover nougat with glaze.

The author of the recipe is Elizabeth Labau, a culinary writer, pastry chef, food photographer from Salt Lake City, Utah, USA

AT ремя: 30 мин.Difficulty: medium Amount: 900 gr. (6 bars) In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 225 gr. dark chocolate, finely chopped
• 3 squirrels from large eggs, room temperature
• 1/4 tsp salt
• 2.75 Art. corn syrup
• 1.3 tbsp. granulated sugar
• 1/2 tbsp. water
• 1 tsp vanilla extract
• 1.5 tbsp. roasted nuts to choose from
• 900 gr. chocolate coating

Recipes with similar ingredients: dark chocolate, eggs, corn molasses, syrup, sugar, vanilla extract, walnuts, chocolate

Recipe preparation:

1. Prepare a mold 22×22 cm, covered with foil and sprinkled non-stick cooking spray. For finer nougat, you can take shape 22×33 cm.
2. Melt the chocolate in the microwave, stirring every 30 sec., so that it does not overheat. Then leave to cool to room temperature. temperature.
3. Place the egg whites with salt in a large stationary bowl mixer thoroughly washed and dried. If there is any fat in the bowl or whisk, beat the squirrels does not work well.
4. In a large saucepan over medium heat, combine corn syrup, sugar and water. Stir until sugar dissolves, then walk top down the walls of the stewpan with a wet baking brush, removing possible sugar crystals. Insert a candy thermometer and prepare the syrup without stirring until it warms up to 110 ° C.
5. When the temperature reaches 110 ° C, start whipping the proteins mixer with a whisk. Beat until steady peaks. Вideally, this stage should be achieved simultaneously with heating the syrup to 116 ° C, but if the proteins form stable peaks earlier than ready syrup, turn off the mixer. Change the whisk of the mixer with the nozzle in the form the blades.
6. When the syrup is heated to 116 ° C, remove the stewpan from the heat and carefully pour about 3/4 tbsp. hot syrup in large dimensional a mug. Put the stewpan on the fire again to continue the process. heating up.
7. Set the mixer speed low and slowly and carefully pour 3/4 tbsp. syrup in egg whites.
8. Keep whipping the proteins at medium-low speed until the remaining syrup is prepared – it must be brought to 138 ° C.
9. Pour the remaining syrup into a large measuring cup with a spout – so it’s much easier and safer to pour. Without turning off the mixer pour in hot syrup slowly. Be very careful: you can syrup get burnt.
10. When sugar is thoroughly mixed with the mass, turn off the mixer. Pour in melted chocolate and vanilla extract and mix well rubber spatula. If you want to add nuts or dried fruits, do it last and then mix everything. Mass will be dense and sticky.
11. Put in the prepared form. Let stand for several hours at room temperature. In these conditions, the nougat will remain soft and airy, therefore, to cut it evenly, pre-place it in the refrigerator and hold until hardened. Slice with a large and sharp cook knife. If the nougat is too much sticks, rinse the knife with hot water before cutting.
    

    To coat nougat with chocolate:

    Melt the chocolate icing in the microwave, stirring through every 30 sec Cut the cooled nougat into small squares or bars. Cover the work surface with wax or parchment. paper. Spread a thin layer of frosting with a metal spatula on bottom of each bar, then lay it covered side down on work surface to harden. This bottom layer of chocolate will give the nougat a little hardness for immersion in the icing. When layer will harden, dip the nougat in chocolate and remove with special devices for enrobing. Let the excess glaze drain swipe the bottom of the nougat along the edge of the bowl and lay out the finished a piece on waxed paper for complete solidification. Then nougat can store and serve at room temperature.