Dark chocolate nougat with puffed spelt, a simple idea and also perfect as a gift idea. It’s made in just a few steps and requires minimal cooking, just melting the chocolate which can be done in the microwave as in my recipe or in a double boiler. To make the nougat, I used a soft silicone mold that doesn’t require baking paper. The size of the mold is 9.5 inches by 4 (intended as the product’s capacity, which is what matters to us). How did I come up with this idea? Simply because almost all nougats on the market are with almonds and I, unfortunately, am allergic to this type of nuts, so I thought of making my own easy and delicious version, with a heart of hazelnut cream and spelt. In the description, you will find all the precise weights needed to make my nougat, below I leave you other Christmas sweets, while at the end of the recipe I will answer the most common questions.

#adv

Difficulty: Easy
Cost: Very cheap
Rest time: 2 Hours
Preparation time: 30 Minutes
Portions: 9.5-inch mold
Cooking methods: Microwave
Cuisine: Italian
Seasonality: Christmas

Ingredients

12 oz dark chocolate at 60%
1.75 oz spelt (puffed)
7 oz hazelnut cream
1/6 cup milk

Tools

1 Bowl
1 Loaf Pan
2 Spatulas
1 Small Bowl

Steps

To make the Dark Chocolate Nougat with Puffed Spelt, first, melt the chocolate after breaking it into pieces, using the method you prefer. I chose to do it in the microwave at 80w for 3 minutes. Once ready, stir it with a spatula for a few moments
Take your mold, which must be well clean and dry, and pour about 3.5 oz of dark chocolate.
Level the base, which should not be excessively thick, and form the edges with the help of the spatula. If you use my same mold, the edges should be about 0.75 inches.
Let it rest in the freezer for at least 10 minutes.
Meanwhile, prepare the filling. In a bowl, pour the hazelnut cream and milk.
Add 2.5 oz of melted chocolate. Stir quickly with a spatula to form a sort of cream.
Finally, add the spelt and mix well to incorporate the ingredients.
Take back the mold with the set base.
Pour the filling and level with the clean spatula, covering all corners.
Complete by sealing the nougat with the remaining melted chocolate. If it has cooled in the meantime, soften it again in the microwave or in a double boiler for a few moments.
Let it rest again in the freezer for at least 2 hours to get a delicious and excellent result when cutting. You can store the nougat in the freezer and take it out a few moments before serving, or in the refrigerator for up to a week.