How to cook Chocolate nougat:
- 300g dark chocolate
- 400g white chocolate
- 500g hazelnut cream
- 350g hazelnuts
1. Melt the dark chocolate and pour it into a cake tin. Refrigerate 5 minutes and repeat.
2. Melt the white chocolate and mix with hazelnut cream and hazelnuts.
3. Pour the mixture into the tin and freeze 5 minutes.
4. Cover with dark chocolate and refrigerate for 10 hours.