Dead Man’s Nougat with Pistachio and Hazelnut: The No-Bake Sweet Treat for the Holidays
Some desserts, more than others, have the power to take us back in time, to flavors and aromas that feel like home and celebration. Dead Man’s Nougat is one of these.
Typical of the period leading up to November 2, this creamy and enveloping dessert is a real treat, a sugary homage to tradition.
Forget the classic nougat, the hard and crunchy one: here we’re talking about pure creaminess that melts in the mouth, encased in a crunchy chocolate shell.
The recipe I propose combines two of the most beloved flavors: the aromatic intensity of hazelnuts and the vibrancy of pistachios.
The result is a contrast of colors and tastes that will captivate you at the first bite.
It’s not a difficult recipe, on the contrary. The great advantage is that it is prepared without baking and without stress, relying solely on the magic of chocolate melting and solidifying. The only thing you need is a bit of patience for it to rest in the freezer.
This is not just a recipe, but a small gesture of affection you can give to yourself and your loved ones.
It is perfect for enriching the holiday table, to accompany a coffee, or simply for an unexpected moment of sweetness.
How to Make Dead Man’s Nougat (4 Essential Steps)
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Cooking methods: Bain-marie
- Cuisine: Italian
- Energy 445.79 (Kcal)
- Carbohydrates 32.47 (g) of which sugars 25.20 (g)
- Proteins 8.01 (g)
- Fat 32.29 (g) of which saturated 13.54 (g)of which unsaturated 10.10 (g)
- Fibers 4.52 (g)
- Sodium 38.90 (mg)
Indicative values for a portion of 75 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
Dead Man’s Nougat with Pistachio and Hazelnut: Ingredients
- 7 oz dark chocolate
- 7 oz white chocolate
- 3.5 oz pistachio spread
- 1.4 oz pistachio paste
- 2.1 oz pistachios
- 3.5 oz milk chocolate
- 3.5 oz white chocolate
- 2.1 oz hazelnut paste
- 3.5 oz Nutella®
- 2.1 oz toasted hazelnuts
Tools
- Food scale
- Small pot
- Mold
- Spatula
Procedure for Dead Man’s Nougat
Coarsely chop the dark chocolate and melt it in a bain-marie or microwave, stirring every 30 seconds to prevent it from burning. Pour the melted chocolate into a nougat mold and swirl it to fully coat the sides and bottom. Let the excess drain off and place the mold in the freezer for 10 minutes. Take it out, strengthen the edges with a brush or spatula, and put it back in the freezer.
Coarsely chop the white chocolate and melt it in a bain-marie or microwave. Add the pistachio spread and pistachio paste, stirring well to get a homogeneous mixture. Add the chopped pistachios and mix everything together. Pour this cream into the mold, creating an even layer, and put it back in the freezer.
Melt the milk chocolate and white chocolate together. Mix well, then add the Nutella and hazelnut paste, until you have a smooth cream. Add the chopped hazelnuts, mix and pour it over the pistachio layer in the mold.
Place the mold in the refrigerator (in the coldest compartment) for at least 3-4 hours, or until the nougat is completely solidified. To unmold it, trim the chocolate excess along the edges with a knife. Turn the mold upside down and the nougat will easily come out.
Notes on Ingredients and Substitutions
Chocolate: The quality of the chocolate is fundamental for the success of the nougat. Choose dark chocolate with at least 70% cocoa for the coating for a rich taste that contrasts with the sweetness of the fillings.
Hazelnut and Pistachio Pastes: Using pastes (not simple spreads) greatly intensifies the flavor and creaminess. I recommend buying them at specialized stores.
Nuts: The coarse granules add a crunchy and pleasant texture. You can replace the pistachios and hazelnuts with almonds, walnuts, or peanuts according to your taste.
Storage
Dead Man’s Nougat can be stored in the refrigerator in an airtight container for 5-7 days. For the best taste, I recommend taking it out 15-20 minutes before serving to allow the flavors to fully develop.
Alternatives and Variations
Coffee-Flavored Dead Man’s Nougat: Replace the pistachio filling with a coffee cream. Just add a tablespoon of instant coffee to the melted white chocolate and 100g of white chocolate cream.
Single Flavor: If you prefer one flavor, you can create an all-pistachio or all-hazelnut nougat by doubling the amount of the chosen filling.
Usage and Pairings
This nougat is perfect to serve sliced as a dessert after a hearty dinner. It pairs beautifully with a glass of passito or a creamy liqueur. It is also a perfect gift, if elegantly wrapped, to surprise friends and family.
Origins and History
Dead Man’s Nougat is a traditional dessert from Southern Italy, particularly Naples. Despite its seemingly macabre name, its origin is associated with All Saints’ Day and the Day of the Dead (November 2), when the deceased are commemorated. Originally, it was a simpler nougat, but over time it has transformed into a creamy chocolate dessert, often homemade for the joy of the whole family.
FAQ (Frequently Asked Questions)
1. Why does my nougat crack when I unmold it?
This can happen if the chocolate shell is too thin. Make sure to do a second layer on the edges, where the chocolate is most stressed during removal from the mold.
2. Can I use just one type of chocolate?
Of course, you can use only dark or only milk chocolate for the fillings, but the combination of different chocolates gives the nougat its unique texture and rich flavors.
3. Can I make it in advance?
Yes, Dead Man’s Nougat is perfect to make in advance, even a week ahead. The important thing is to store it in an airtight container in the refrigerator.
