I’ve wanted to make this Homemade Soft Nougat / Nougat of the Dead. for a long time. A nougat that gets its name from its coffin shape, in Neapolitan, in fact, it’s also called murticiello, meaning “little dead one,” and it is prepared for All Souls’ Day. Personally, I’d love to have it at home every month of the year. During this time of year, you can find nougats of all flavors in every Italian pastry shop: pistachio, white chocolate, etc. Personally, I prefer the classic that never gets old. My advice is not to do as I did, where I couldn’t wait for it to soften a bit before cutting it because I was eager to taste it. If you’re patient, the cut will be perfect. Since we’re getting close to the holiday season, I’m putting the link here for the Easy Chocolate Tree, which is basically the same nougat presented as a Christmas tree.
- Difficulty: Very Easy
- Rest time: 3 Hours
- Preparation time: 2 Hours
- Portions: 8
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 1,036.13 (Kcal)
- Carbohydrates 72.39 (g) of which sugars 52.56 (g)
- Proteins 17.85 (g)
- Fat 78.01 (g) of which saturated 34.72 (g)of which unsaturated 39.20 (g)
- Fibers 13.05 (g)
- Sodium 69.38 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz dark chocolate
- 14.1 oz white chocolate
- 14.1 oz toasted hazelnuts
- 10.5 oz hazelnut spread
Tools
- 1 Loaf Pan
- 1 Bain-marie Pot
Steps
Immediately melt 100 g of dark chocolate in a bain-marie
It should be quite liquid.
Pour into the loaf pan, preferably silicone, so it’s easier to remove from the mold.
Use a spatula or a brush to coat the entire mold with the chocolate
Leave in the fridge for 30 minutes.
Repeat the same operation with another 100 g of dark chocolate.
Then coat the mold again and let it set in the fridge for another 30 minutes. This will ensure that the walls of the cake are more resistant to cutting.
Melt the white chocolate in a bain-marie
Until it’s liquid
Add the hazelnut spread to the white chocolate.
The hazelnuts, and mix everything well.
Pour everything into the mold
Cover and leave in the fridge for another 30 minutes
At this point, melt the last 100 g of dark chocolate in a bain-marie and cover the cake, which will be its base.
Cover and leave in the fridge to set for 3 hours
Take the nougat out of the fridge a few minutes before cutting it so that it is soft
If you prefer, you can replace whole hazelnuts with chopped hazelnuts, and if you don’t want white chocolate, you can substitute it with milk chocolate.
If you prefer, you can replace whole hazelnuts with chopped hazelnuts, and if you don’t want white chocolate, you can substitute it with milk chocolate.
