Hazelnut Chocolate Nougat Recipe – Wunderbar for baking
Hazelnut Chocolate Nougat is a delicious ingredient in German baking. The original recipe consists of hazelnuts, but blanched almonds and walnuts or a mix of nuts work too. Nougat improves the taste in pastries, cookies, and Praline’s (chocolates). Only a few ingredients create this delicacy: hazelnuts, powdered sugar, butter, chocolate. It is easy to divide the ingredients to make smaller portions.
- 300 g (10.58 oz) of whole hazelnuts, blanched
- 300 g (10.58 oz) of powdered sugar
- 400 g (14.1 oz) of chocolate, 72% cacao
- 200 g (7.05 oz) of butter OR coconut oil
- 2 tablespoons of hazelnut oil OR walnut oil
Preparation of the hazelnuts:
If you cannot find blanched hazelnuts, prepare them as follows. Spread the hazelnuts on a baking pan. Preheat oven to 170° C – 335° F, place the hazelnuts on the middle rack and bake for 15 minutes. Transfer the hazelnuts into a mesh strainer and place the strainer on top of a pot with boiling water. (The strainer should not touch the water.) Cover the pot and steam for 2 minutes.
Wrap the nuts in a kitchen towel and rub the nuts to remove loose skins. It is okay if not all of the skin comes off. Cool the nuts completely.
Add the nuts and oil to a blender and grind very fine. Add the sifted powdered sugar to it in three portions, and process until the nuts mix reaches a creamy consistency.
Preparation of the Hazelnut Chocolate Nougat:
Add the nut/sugar mixture to a mixing bowl. Melt the chocolate in a bain-marie and slowly add the butter to it. Stir until both are melted. Add the chocolate mixture to the nut mixture while continually stirring with a handheld mixer.
Store the hazelnut chocolate nougat in glasses or portions in a freezer container and place it either in the refrigerator or freezer until use. You can use the nougat to fill the Hazelnut Taler Cookies. Click for the recipe here.