Chocolate Hazelnut Nougat
Made by Pastry Chef & Co-Owner, Clémence de Lutz of The Gourmandise School
Medium Glass Bowl
Standing Mixer with Whisk Attachment
Makes 18 Servings
- Melt the chocolate, carefully and stirring often so as not to burn it, in the microwave or over a double boiler. Set aside.
- Using a stand mixer fitted with the whisk attachment or heatproof bowl with a hand-held mixer, beat the egg whites until they reach soft peak stage. The egg whites will look like undulating hills. Add in the powdered sugar and beat until the egg whites resemble stiff, glossy peaks. Turn the mixer off.
- In a medium pot with a thermometer inside, heat the sugar and honey to 310ºF. Remove from heat and it cool to 290ºF (this won’t take long)! With the mixer on medium speed, slowly pour the sugar syrup over the egg whites. Beat for 3 to 4 minutes, or until very thick and sticky; the longer you beat to aerate the mixture, the drier and firmer the nougat will turn out.
- Beat in the melted chocolate until evenly incorporated. Fold in nuts. Pour the mixture over one of the sheets of wafer paper. Cover the nougat with the second sheet of wafer paper, pressing lightly with a flat, open palm until about 1” thick. Cool for about one hour at room temperature.
- To cut and, if desired, wrap nougat, use a clean, sharp knife. You may find it helpful to run the knife under hot water for a moment, drying it quickly, to get cleaner lines.
For more of Clémence's baking classes and recipes, visit The Gourmandise School