Death Nougat is a sweet found mainly in Neapolitan pastry shops during this time of year before the Day of the Dead. This is a different kind of nougat from the classic one, which is soft and comes in many variants, always with chocolate as the base. The main difference is certainly the quality of the chocolate you choose, as lower quality won’t bring out the taste and flavor that this exquisite nougat requires. These nougats are also very beautiful to see because many pastry chefs make them by mixing various types of chocolate, and the result will certainly catch the eye of a real connoisseur.
Let’s see together how to make this delight.
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- Difficulty: Easy
- Cost: Expensive
- Preparation time: 1 Hour
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients for Death Nougat
- 12.35 oz dark chocolate (3.5 oz set aside for the final closure)
- 10.58 oz white chocolate
- 7 oz milk chocolate
- 12.35 oz Nutella®
- 10.58 oz peeled whole hazelnuts
Tools
- 1 Loaf Pan
- 2 Small Pots
- 1 Pot
Steps for Death Nougat
First, melt some of the dark chocolate in a bain-marie. (3.5 oz of chocolate will be needed for the final covering.
The chocolate should be smooth, shiny, and without lumps.
Take a silicone loaf pan and spread the melted chocolate on the bottom and sides using a kitchen brush. Put it in the freezer for 10 minutes. Take the mold and repeat the operation with the melted chocolate to form a second layer. Put it back in the freezer for another 10 minutes.
Meanwhile, let’s work on the filling. Melt the white chocolate in a bain-marie.
And the milk chocolate.
Take a bowl and add the white chocolate, milk chocolate, and finally the Nutella.
Mix everything well with a wooden spoon and finally add the hazelnuts.
Mix everything well. Take the mold from the freezer and spread the filling inside.
Put it in the fridge for 6 hours.
When the nougat has solidified, add the last layer. Melt the chocolate you set aside previously in a bain-marie and spread it quickly over the nougat. Put it back in the fridge for another 30 minutes.
When it’s ready, with the help of a knife, start to detach it from the mold. (with this mold you can gently open the edges without the help of the knife) Turn it over on a serving tray and remove the mold.
The Death Nougat is ready to be enjoyed.
If it breaks when cutting, it means the internal consistency is just right.
It keeps in the fridge for a week, stored in an airtight container.
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