Qurator's: Hive Top Chef! | Extra Sweet | Soft chocolate nougat with two flavors and cookies

14 days ago

Greetings dear friends, welcome to my blog. Today I am once again joining the weekly contest Qurator's: Hive Top Chef! | Extra Sweet. An extra-sweet recipe every once in a while is a nice way to break out of the routine, and to achieve that flavor, I like to use condensed milk and chocolate. Years ago, I learned how to make this no-bake dessert that I’m sharing with you today—it calls for cookies, condensed milk, and chocolate. It’s pretty simple, though it isn’t exactly cheap, especially because of the chocolate; you need an exact amount in grams to balance out the condensed milk in equal parts so the mixture will set thanks to the fat in the chocolate.

The result is a delicious soft nougat. I’ve always made it with dark chocolate, but this time I decided to use white chocolate to make a two-tone chocolate nougat. The recipe is very simple because it doesn’t require an oven—you just have to melt the chocolate. However, I found a really good chocolate-hazelnut spread by the Tigo brand; it’s delicious, and using it saved me that step. I just had to melt the white chocolate, and it was very quick. I hope you like the recipe.

Ingredients

- 397 grs of condensed milk

- 200 grs of chocolate-hazelnut spread

- 100 grs of white chocolate

- 12 vanilla cookies

- 6 chocolate cookies

- 1 packet of chocolate sprinkles

Preparation

1.- Break the cookies into pieces and place them in a bowl. Set aside.

2.- Place the white chocolate in a cup and melt it in a double boiler.

3.- Mix the chocolate and hazelnut cream with the condensed milk—200 grs of each.

4.- Add the chopped vanilla cookies to the mixture of dark chocolate and condensed milk, and mix well. Then, in a bowl, spread a first layer of this mixture.

5.-. Add 100 grams of condensed milk to the 100 grams of white chocolate we've melted, and mix well.

6.-. Add the cookies to the white chocolate mixture and stir. Then, spread a layer of chocolate and hazelnuts on top of the previous layer.

7.-. We finish by adding another layer of the chocolate and hazelnut mixture. Refrigerate for 6 hours so it sets firmly; 4 hours is the minimum.

Once the time has passed, we remove the nougat from the mold and cut it. To give it an extra touch of sweetness, I added condensed milk and chocolate sprinkles. I hope you enjoyed it and that I was able to complete the challenge.

I hope you liked it, this has been my participation in Hive Top Chef competition. See you another time.

^{All photos are original, taken with my Xiaomi Redmi 9 cell phone. The editions were made with the application GridArt.}

@hylene74

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hive-120586 qurator competition contest topchef foodie dessert neoxian proofofbrain

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13 comments

@foodiesunite 72

14 days ago

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@hylene74 76

14 days ago

Thanks a lot for the support. Regards.

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14 days ago

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@hylene74 76

14 days ago

Thanks a lot for the support. Regards.

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@la-colmena 66

14 days ago

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