Soft nougat with white chocolate, hazelnuts and raisins: the recipe for a decadent Christmas
I admit, there is something magical in preparing by hand the sweets that bring the scent of Christmas. And if there is a dessert that truly makes me feel at home, it is nougat.
But today I want to amaze you with a special variation that will make you fall in love at first bite: soft nougat with white chocolate, hazelnuts and raisins.
A true masterpiece of flavor and texture, combining the enveloping sweetness of white chocolate with the crunchiness of toasted hazelnuts and the pleasant softness of raisins.
I confess that for a long time I thought making nougat at home was a titanic undertaking reserved for expert pastry chefs.
But luckily I was completely wrong! This recipe is incredibly simple, requires very little preparation time and the result is an authentic nougat, without preservatives, that rivals store-bought ones.
The beauty of this recipe is its versatility: it’s perfect as a dessert to share with the family, but if you make mini portions, wrap them in cellophane and tie with a pretty ribbon, they become a handmade Christmas gift that will warm the heart of the recipient.
It’s a small gesture that says a lot and will surely be appreciated by friends and relatives. Are you ready to create a dessert that tells a story?
- Rest time: 8 Hours
- Preparation time: 15 Minutes
- Portions: nougat mold
- Cooking methods: No-cook
- Cuisine: Italian
- Energy 446.78 (Kcal)
- Carbohydrates 45.70 (g) of which sugars 30.48 (g)
- Proteins 6.35 (g)
- Fat 28.69 (g) of which saturated 10.64 (g)of which unsaturated 16.10 (g)
- Fibers 3.07 (g)
- Sodium 49.48 (mg)
Indicative values for a portion of 60 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 SOFT NOUGAT WITH WHITE CHOCOLATE
- 1.5 cups (approx. 9 oz) white chocolate
- 1 cup (approx. 3.5 oz) toasted hazelnuts
- 1/2 cup (approx. 3 oz) raisins
- 1 tbsp heavy cream (liquid)
Tools
- Kitchen scale
- Bowl
- Spatula
- Mold
Method SOFT NOUGAT WITH WHITE CHOCOLATE
First, finely chop the white chocolate to help it melt. Put it in a heatproof bowl together with the tablespoon of heavy cream and melt it in a bain-marie, stirring gently. Alternatively, you can use the microwave, melting the chocolate in 30-second intervals and stirring each time to prevent burning.
If the hazelnuts are not already toasted, put them under the oven grill for 2-3 minutes. Be careful, they burn in an instant! Once toasted, transfer them to a clean kitchen towel, close it and rub well to remove the outer skin.
When the chocolate is completely melted and slightly warm (it should not be cold, otherwise it will solidify), add the hazelnuts and the raisins. Stir carefully to evenly distribute all the ingredients in the chocolate mixture.
Pour the mixture into a silicone nougat mold. If you don’t have one, you can make a DIY mold as I explain later in the tips. Level the surface with a spatula or the back of a spoon. Let the nougat set in the refrigerator for at least 12 hours.
Once the nougat is perfectly solid, remove it from the mold and cut it into squares. It’s ready to be enjoyed!
Notes on Ingredients and Substitutions
The quality of the white chocolate is fundamental for the success of the nougat. Choose a chocolate with a high cocoa butter percentage for a creamier texture and richer flavor. If you don’t like raisins, you can safely replace them with dried cranberries or pieces of dried figs. Hazelnuts can be substituted with toasted almonds, pistachios or walnuts, keeping the same amount of about 3.5 oz (approximately 1 cup).
Storage
White chocolate nougat keeps very well at room temperature, in an airtight container, for at least 10-12 days. If you prefer, you can also store it in the refrigerator for a firmer texture, but remember to take it out at least 15-20 minutes before serving.
Alternatives and Variations
Dark chocolate and pistachio nougat: Replace the white chocolate with 1.5 cups (about 9 oz) of dark chocolate and the raisins with 2/3 cup (about 3 oz) shelled pistachios. For an extra touch, add a pinch of Maldon salt.
Coconut: Use white chocolate and hazelnuts, but instead of raisins add about 1 cup (≈ 3 oz) shredded coconut.
Pairings and Uses
This nougat is perfect to serve as an after-dinner sweet, accompanied by a good glass of sweet sparkling wine or a passito. You can also cut it into cubes and use them to decorate vanilla ice cream or a semifreddo. As a gift idea, package the squares in small cellophane bags or glass jars, perfect for a homemade Christmas present.
Origins/History of the Recipe
While traditional nougat boasts very ancient origins, this white chocolate version is a modern and indulgent reinterpretation that spread because of its extreme simplicity and surprisingly good result. It is evidence of how classic recipes can be reinvented to suit current tastes without losing their festive spirit.
Useful Tips to Impress
How to create a DIY mold: If you don’t have a silicone mold, you can build one with thick cardboard. Cut strips and join them with tape to form a rectangle. Line the mold with aluminum foil for food use, and voilà!
For an extra touch: Add a pinch of cinnamon or ground ginger to the melted chocolate for an even more Christmas-like aroma.
FAQ (Questions and Answers)
Why do I need to add heavy cream to the white chocolate?
The heavy cream helps make the mixture softer and silkier, easing the work and ensuring a more pleasant texture when cutting.
If I cannot find toasted hazelnuts, can I use them raw?
It is recommended to toast them to bring out their aroma and crunchiness, which are essential for balancing the flavor in the nougat.
Do I have to store the nougat in the refrigerator?
The refrigerator is ideal to help it set. For subsequent storage, it depends on the climate: if the environment is cool, room temperature is fine; otherwise it’s better kept in the fridge.
