- What do you think makes a dessert truly “luxurious” — is it the ingredients, the presentation, or the process?
- When you bite into a sweet treat, do you prefer mostly smooth & creamy textures, or crunchy and nutty ones? Why?
- If you were gifting homemade sweets, would you go for something classic (like fudge) or something layered and surprising (like this nougat)? What matters more to you: flavour or look?
- Have you ever made a “no-bake” dessert at home? What was the easiest one you tried — and what challenge did you face?
Serves: 8-10. Difficulty: Low.
Ingredients:
300 g dark chocolate.
400 g white chocolate.
500 g hazelnut cream (for example a high‐quality spread such as Nutella).
350 g toasted hazelnuts.
Note: The original article lists four ingredients, but the amounts above follow the source.
Equipment & Prep:
A rectangular cake tin (lined with parchment paper or lined with a silicone mould) to allow easy removal.
A microwave or double-boiler for melting chocolate.
A spatula to smooth layers.
A sharp knife for slicing.
Method (step-by-step):
- Melt dark chocolate (first layer):
Place the dark chocolate in a microwave or over a double-boiler until smooth and glossy.
Pour half of the melted dark chocolate into the lined cake tin, swirling it so that it coats the bottom and the sides evenly.
Refrigerate for ~5 minutes to set this layer. This creates a firm base.
- Add second thin layer of dark chocolate:
After the first layer has set slightly, pour another thin layer of dark chocolate on top and chill again. This “double coating” gives a thick, solid base for the nougat.
- Prepare the filling (white chocolate + hazelnut cream + hazelnuts):
In a bowl, melt the white chocolate until smooth.
Stir in the hazelnut cream until fully combined.
Fold in the toasted hazelnuts — make sure they’re evenly distributed. The mixture should be creamy, yet thick enough to hold its shape when poured.
Pour this filling mixture over the dark chocolate base in the tin. Smooth the surface with your spatula. Then freeze for ~5 minutes to help it set slightly.
- Top layer of dark chocolate and final chill:
Melt the remaining dark chocolate (if any) and pour it over the filling to form a smooth top layer. Gently tap the pan to release any air bubbles.
Refrigerate (or chill) for at least 10 hours or overnight until fully set.
- Finish and serve:
Once firm, remove the nougat from the tin (lift out via parchment overhang if used) and slice into bars or squares using a sharp knife.
Serve at room temperature (take from fridge ~10-15 minutes before serving) so you fully enjoy the creamy texture and rich chocolate flavour.
Storage:
Store your chocolate nougat in an airtight container in the refrigerator for up to 2 weeks; separate slices with parchment paper to prevent sticking.
It also freezes well for up to 2 months if wrapped tightly (plastic wrap + freezer bag). To serve: thaw in the refrigerator overnight, then bring to room temp before serving.
Tips for success:
Toast the hazelnuts: spending a few minutes in the oven enhances their flavour and crunch.
Use high-quality chocolate (dark and white) — it makes a big difference in texture and flavour.
Chill between layers: ensuring each layer sets before adding the next helps create clean layers and a firm structure.
Variation: You can vary the nut type (almonds, pistachios) or mix in dried fruit for a twist.
Enjoy
