If you love the smooth richness of chocolate and the crunch of hazelnuts, this Homemade Chocolate Nougat is about to become your new favorite treat. With layers of dark and white chocolate surrounding a creamy hazelnut filling, it’s an indulgent dessert that looks luxurious but is surprisingly easy to make.
Perfect for the holidays, gifting, or simply enjoying with a cup of coffee, this chocolate nougat recipe delivers a velvety texture and a satisfying crunch in every bite. And the best part? You only need four ingredients to make it at home — no special tools or skills required.
What Is Chocolate Nougat?
Chocolate nougat, also known as torrone al cioccolato in Italy, is a decadent, layered confection made with chocolate, hazelnut cream, and roasted nuts. Unlike traditional nougat made with honey and egg whites, this modern version is silky, creamy, and rich, closer to a chocolate bar or truffle in texture.
The contrast between the crisp hazelnuts and the smooth hazelnut cream filling makes it absolutely irresistible. Serve it in slices or small squares — it’s the perfect sweet bite for any occasion.
Why Everyone Will Love This Recipe
- Four Simple Ingredients: Chocolate, hazelnuts, and hazelnut cream — that’s it!
- No Baking Required: Just melt, layer, and chill.
- Creamy and Crunchy: The perfect mix of smooth filling and nutty crunch.
- Make-Ahead Dessert: It keeps beautifully in the fridge for days.
- Perfect for Gifting: Slice into bars, wrap in paper, and share homemade love.
Tips for Perfect Chocolate Nougat
- Toast the Hazelnuts: A few minutes in the oven enhances their flavor and crunch.
- Quality Chocolate Matters: Use high-quality dark and white chocolate for the best result.
- Keep It Cold: The layers set better when chilled between each step.
- Add Variety: Try mixing in almonds, pistachios, or dried fruit for a twist.
- Perfect for the Holidays: Wrap individual pieces in parchment or cellophane for easy gifting.
How to Store Chocolate Nougat
Store your chocolate nougat in an airtight container in the refrigerator for up to 2 weeks. Keep slices separated with parchment paper to prevent sticking.
How to Freeze Chocolate Nougat
Chocolate nougat freezes well for up to 2 months. Wrap tightly in plastic wrap and place in a freezer-safe bag or container. To serve, thaw in the refrigerator overnight before slicing.
Ingredients
How to Make Chocolate Nougat
Start by melting the dark chocolate in a microwave or over a double boiler until smooth and glossy. Pour half into a rectangular cake tin lined with parchment paper or silicone mold, swirling it to coat the bottom and sides evenly.
Start by melting the dark chocolate in a microwave or over a double boiler until smooth and glossy. Pour half into a rectangular cake tin lined with parchment paper or silicone mold, swirling it to coat the bottom and sides evenly.
Refrigerate for 5 minutes, then pour another thin layer of dark chocolate on top and chill again. This double coating will create a thick, solid base for your nougat.
In a bowl, melt the white chocolate until smooth, then stir in the hazelnut cream and toasted hazelnuts. The mixture should be creamy but thick enough to hold its shape.
Pour the filling mixture over the dark chocolate base, smoothing the surface with a spatula. Freeze for 5 minutes to help it set slightly.
Refrigerate for 5 minutes, then pour another thin layer of dark chocolate on top and chill again. This double coating will create a thick, solid base for your nougat.
Melt the remaining dark chocolate and pour it over the filling to create a smooth top layer. Tap the pan gently to release any air bubbles.
Refrigerate for at least 10 hours, or overnight, until fully set.
Once firm, remove the nougat from the tin and cut it into slices or bars using a sharp knife. Serve at room temperature to fully enjoy its creamy texture and rich chocolate flavor.
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