Thermomix Chocolate Nougat Recipe


Have you ever thought about making Thermomix chocolate nougat? Homemade is great! With hazelnuts, at Christmas you will taste a genuine product of great goodness. :-)

And if you want to make an impressive combination, serve the Thermomix chocolate nougat with a glass of Barolo Chinato. Thanks to the bitter-sweet contrast present in both foods, a balance is achieved between the sensations of chocolate and those of wine: the sweetness, the taste-olfactory persistence and the aromaticity of the first are in harmony with the amiability, the aromatic strength and the taste-olfactory intensity of the second.


(for 750 g)
- 200 g dark chocolate
- 5 g seed oil
- 120 g milk chocolate
- 100 g white chocolate
- 200 g Nutella
- 150 g whole hazelnuts
- 150 g toasted hazelnuts

Let's cook

Put 120 g dark chocolate in the mixing bowl and chop 10 Sec. Speed 8.

Add 5 g seed oil and heat 5 Min. 50C Speed 3.

Pour into a plumcake mold to coat it with the melted chocolate. Make it adhere well even on the edges up to about 4 cm in height. Leave to cool first at room temperature, then in the fridge for 30 Min.

Put in the mixing bowl, without washing it, 80 g dark chocolate, 120 g milk chocolate, 100 g white chocolate and chop 10 Sec. 6.

Add 200 g Nutella and heat 5 Min. 50C Speed 4.

Combine 150 g toasted hazelnuts and mix with the spatula.

Pour into the mold and leave to cool first at room temperature for 30 minutes and then in the fridge for 3 hours.


To make Nutella at home, take a look at my Nutella homemade recipe.

A little advice: if you can, use a silicone mold so you can detach it more easily ... with a non-stick mold it is better to put baking paper or aluminum ;-)

If you don't have a plumcake mold, you can use a disposable rectangular aluminum mold and then, with the help of a sharp knife, divide the nougat obtained into two or three parts.

Translated from the Torrone al cioccolato

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