German Nougat (Nuss-Nougat Rohmasse)
User Reviews
5
German Nougat (Nuss-Nougat Rohmasse)
Description
German Nougat combines roasted and skin-removed hazelnuts blended with powdered sugar and butter, creating a thick base similar to nut butter. High-percentage bittersweet chocolate is melted and incorporated to enrich the mixture, which is then chilled until firm. The roasting of hazelnuts intensifies their flavor and natural oils aid in the smooth texture. The balance of bitter chocolate and sweet nuts delivers a classic nutty chocolate taste that can be used directly as a spread or as a base for confectionery.
The process requires careful roasting to avoid bitterness while maximizing aroma. After blending to a dense consistency, melted butter and chocolate smooth out the mixture for a creamy result. Once refrigerated and set, the nougat can be log-formed or scooped as needed for recipes or serving.
This nougat can be kept refrigerated for multiple weeks if made with cocoa butter or a few weeks if made with butter, making it practical for advance preparation or gifting.
Ingredients
- 7 oz hazelnuts use skinless, otherwise remove the skins after roasting them, 200g, whole
- 7 oz powdered sugar 200g, aka confectioner's sugar
- 3 tablespoons unsalted butter melted, 41g
- 7 oz bittersweet chocolate melted, 200g, wafers or chips, minimum 60% cacao
Instructions
- Preheat the oven to 350 F. Place the hazelnuts in a single layer on a lined baking sheet. Roast until they're golden, about 7-10 minutes. (Be careful not to over-roast or they will be bitter). If they have skins on them, place them in a clean dish towel and rub them against each other to remove the skins.
- Place nuts in a food process with the sugar and blend until the mixture comes together in a mass (resembling very thick peanut butter), about 5 minutes. Add the melted cocoa butter or butter and blend until combined, scraping down the sides as needed. Add the melted chocolate and pulse until the mixture is combined and smooth, scraping down the sides as needed. Scrape the mixture into a bowl, then cover and refrigerate until it is firm. At this point you can shape it into a log, wrap and store it in the fridge or just leave it in the bowl and scoop out as needed. Made with cocoa butter it will keep for several weeks in the fridge. Made with butter it will keep for a couple of weeks.Let the nougat come to room temp before using so it will be softer and malleable. Makes about 20 ounces or 570 grams of nuss-nougat rohmasse.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 18mg | 1% |
| Potassium | 218mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 92IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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