Chocolate nougat

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.

*Recipe on video and text may differ from each other!

How to cook Chocolate nougat:

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