Soft Neapolitan Nougat with Nutella
The soft Neapolitan nougat is a special creamy nougat made with chocolate and whole hazelnuts that is usually prepared in Naples for All Souls’ Day on November 2nd, and is indeed called Neapolitan dead nougat and traditionally consumed with family on All Saints’ Day, at the end of the meal.
The nougat is a symbol and represents a tribute to the deceased: a way to “cheer” the journey to the afterlife. Tradition has it that in a long time ago, children would bring this nougat to the dead as a gift, which explains its name.
Nonetheless, the Nutella version of the soft Neapolitan nougat is so good that we always make it even for Christmas or Carnival for our family and friends, as it is an absolutely irresistible dessert and easy to make. Gluten-free recipe.
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- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Cooking time: 3 Minutes
- Portions: 10 people
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: All Souls' Day, Fall, Winter
Ingredients for Soft Neapolitan Nougat with Nutella
- 16 oz 70% dark chocolate (quality)
- 16 oz milk chocolate (quality)
- 14 oz Nutella®
- 10 oz hazelnuts (whole peeled and toasted)
Tools
- Saucepan for bain-marie
- 2 Brushes silicone, BPA free
- Pot
- Loaf pan non-stick, 12 x 4.5 x 2.75 inches
Steps for Soft Neapolitan Nougat with Nutella
I used a regular non-stick loaf pan with a capacity of 1 liter and had no problems unmolding the nougat (see Shopping Tips below). However, specific clear polycarbonate nougat molds are available on the market (somewhat hard to find), or you can also use a silicone loaf pan.
I bought the hazelnuts already toasted (see Shopping Tips below), otherwise you can toast them yourself for 1 minute in a pan.
Take a saucepan suitable for bain-marie, fill the base with water and place 200 g of dark chocolate in the upper saucepan (which must NOT touch the water of the lower saucepan and must NOT boil). Melt the dark chocolate over low heat (it will take about 1-2 minutes) and as soon as it is melted, pour it into the chosen nougat mold, using a brush to cover well the sides and empty spaces.
Then, still using the bain-marie method: melt the remaining 250 g of dark chocolate along with 450 g of milk chocolate. Once melted, remove the pot from the heat and immediately add 400 g of Nutella and the whole toasted hazelnuts to the melted chocolate and mix well.
Finally, when it is warm, pour the chocolate, hazelnuts, and Nutella mixture into the mold coated with melted chocolate (cooled for 1 hour in the fridge) and level the surface.
Place the mold back in the fridge for at least 3 hours.
After the indicated time, gently run a smooth spatula around the edges of the mold to facilitate its removal and then invert it onto a serving plate. Serve sliced.
Notes and Tips
The soft Neapolitan nougat, in winter, can be stored at room temperature for up to 1 week, away from heat sources. You can also freeze it, but already portioned into slices (or small pieces) in food-grade plastic bags or containers.
I want to specify that, unlike other recipes you read on the web, which pour the covering dark chocolate in two times, I pour it all at once, because I don’t like the dark chocolate coating of the nougat to be too thick. As can be seen from the photos below, my dark chocolate coating is thin and just right.
Also, I don’t cover the base with dark chocolate, as I find it just a waste of time.
Shopping Tips!!!
To melt the chocolate in a bain-marie, I use the dedicated bain-marie pot, convenient and practical.
For the nougat, I used this high-quality non-stick carbon loaf pan. I had no issues unmolding the nougat.
