Chocolate Nougat
Search results for Chocolate Nougat
Ingredients
Confectionery rice paper
2 egg whites
2 ½ cups caster sugar
1 cup liquid glucose
1/3 cup honey
300g mixed nuts and glace fruit -unsalted pistachios,
Almonds, hazelnuts, glace cherries, candied peel
180g CADBURY Baking chocolate, melted
OREO Cookies, crushed, to decorate
CADBURY FLAKE, crushed, to decorate
Chocolate Nougat
Search results for Chocolate NougatIngredients
Confectionery rice paper
2 egg whites
2 ½ cups caster sugar
1 cup liquid glucose
1/3 cup honey
300g mixed nuts and glace fruit -unsalted pistachios,
Almonds, hazelnuts, glace cherries, candied peel
180g CADBURY Baking chocolate, melted
OREO Cookies, crushed, to decorate
CADBURY FLAKE, crushed, to decorate
Perfect for Christmas gifting, get the kids to help with decorating. Dip in white or dark chocolate to make it extra special. Use your favourite CADBURY FLAKE or crushed OREO Cookies.
Method
- Line the base of a 20cm square cake tin with rice paper.
- Place egg whites in the bowl of an electric beater and whisk until stiff peaks form.
- Place sugar, glucose and honey in a saucepan and cook over medium heat until sugar starts to dissolve. Bring to boil and cook for 5 minutes until 140 C on a sugar thermometer.
- Add sugar mixture to egg whites in a thin stream, beating constantly until very thick.*
- Fold in nuts and glace fruit and pour into prepared tin.
- Cover nougat with rice paper and press firmly.
- Set aside for 8 hours until hardened.
- Cut into squares. Coat with melted chocolate and decorate.
* for chocolate nougat, add ¼ cup BOURNEVILLE cocoa at this stage.
