Neapolitan nougat: ingredients and preparation

For this recipe, get:

• white chocolate, 400 g
• dark chocolate, 200 g
• whole hazelnuts, 200 g
• hazelnut spread, 450 g

To make the best Neapolitan nougat, you should have a 25×13 rectangular mold.

Begin to melt the dark chocolate in a double boiler or in the microwave, then pour it into the mold and distribute it over the entire surface, swirling the cake pan, then place it in the freezer for about half an hour,

In the meantime, prepare the filling: toast the hazelnuts, toast them in a pot and set aside.

Break up the white chocolate and melt it in a double boiler or in the microwave; Once liquefied, add the hazelnut spread and mix perfectly.

Chop the hazelnuts and add them to the filling, stirring thoroughly.

Take the mold out of the freezer and pour the filling into it, level it with the spatula, then place it back in the freezer to solidify. You will have to let it rest for at least 3/4 hours.

Here you come to the time to unmold it. If you have used a suitable mold, it will be enough for you to turn it upside down and the nougat will slide without difficulty. If you have used a silicone cake pan, it is better to first detach it with a knife from the edges and then turn it upside down. If, finally, your cake pan was made of disposable aluminum, cut off the sides and take it out. Now cut it up and enjoy! Enjoy your meal!

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