Chocolate iced nougat
- Total time
- 30 min
- servings
- 4 servings
- Dish type
- Dessert
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Prep
20 min
Cook
10 min
Total time
30 min
Ingredients
Ingredients
- 250 g 250 g Chocolate black
- 50 g 50 g Ice sugar
- 200 g 200 g Sugar in pieces
- 5 5 Extra-fresh eggs
- 125 g 125 g Soft butter
- 140 g 140 g candied orange bark
- 40 40 Walnut kernels
- 1 1 spoon. Soup juices
- 1 1 spoon. Soup oil
- 1 pincée 1 pinch Salt
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Method
- 1
Put the sugar pieces in a small saucepan with 2 spoons. water soup and lemon juice. Cook over low heat without stirring until a light toffee is obtained. Dip the walnut kernels in this caramel one by one. Place them on an oiled plate as you go. Let harden and take off with a spatula. Book.
- 2
Break the chocolate into pieces. Melt them and incorporate the ice sugar. Smooth it. When the preparation is homogeneous, add egg yolks and then softened butter, whisk well. Add 100 g of candied orange bark and coarsely crushed walnut kernels (reserve a few for finishing).
- 3
Mount the white eggs in very firm snow with 1 pinch of salt. Incorporate them delicately into the preparation. Pour into a non-stick cake mould. Reserve at least 6 hours in the freezer (or until the next day).
- 4
Demolize at the last moment. Serve decorated with reserved caramelized walnut kernels and remaining candied bark.
Nutrition
- calories
- 520 kcal
- fatContent
- 35 g
- fiberContent
- 3 g
- sugarContent
- 40 g
- sodiumContent
- 60 mg
- proteinContent
- 8 g
- cholesterolContent
- 140 mg
- carbohydrateContent
- 50 g
- saturatedFatContent
- 18 g
- unsaturatedFatContent
- 17 g
Indicative values from the source, for the original recipe.
Source : recette-plus
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