Nougat with almonds in chocolate
6 servings
60 minutes
Nougat with almonds in chocolate is a refined treat that embodies the best traditions of European confectionery. Its history dates back to medieval Europe when caramel masters sought ways to combine nuts and sweet masses. The protein nougat, infused with the aroma of honey, has an airy and delicate texture, while roasted almonds add a light crunch. Coated in chocolate, it becomes a true delight—a combination of softness, sweetness, and rich nutty-chocolate flavor. It is the perfect dessert for festive gatherings or cozy tea times, highlighting the elegance and sophistication of European cuisine.
1
Put honey and sugar in a pot and add 50 ml of water. Place on the fire and bring to a boil over medium heat. Cook for about 10 minutes.
- Honey: 130 g
- Sugar: 400 g
2
The ready syrup must pass the soft ball test. To do this, drop some syrup into a cup of cold water – the drop should harden but remain soft. If you have a syrup thermometer, it's even easier – it should read 170 degrees.
3
While the syrup is boiling, we beat the egg whites until stiff peaks form. We start pouring the finished syrup in a thin stream into the beaten egg whites, without stopping the beating. We beat until the mixture thickens. BEAT FOR A LONG TIME UNTIL THE MIXER BLADES START TO STICK IN THE MIXTURE!
- Egg white: 2 pieces
4
Add nuts to the egg whites and mix. Line a shallow baking tray or dish with parchment or foil and grease it well with vegetable oil. Spread the egg-white-nut mixture on it and smooth it out.
- Roasted almonds: 300 g
5
Place in the refrigerator and let it set for 1 hour. Cut the set nougat into small pieces.
6
Melt the chocolate in a water bath or microwave. Dip pieces of nougat in chocolate and place them on a tray lined with parchment.
- Chocolate: 250 g
7
Place in the refrigerator and let it set for half an hour.