The BEST Chocolate Nougat - Homemade Torrone Recipe

Torrone is an Italian nougat packed with nuts and/or dried fruits of your choice. It's an absolute pleasure and ideal for giving as a present! Even though this soft and sticky Torrone seems elegant, it is pretty simple to prepare if you properly follow our directions ;) Like and subscribe for more great content! ❤️ 📖 RECIPE → https://whippedfood.com/chocolate-nou... 📌Christmas Recipes 🎄☃️ Nougat 🔗   • Easy Torrone Recipe - How to Make Nougat R...   Stroopwafel 🔗   • Stroopwafel Recipe - Dutch Waffle Cookies   Rainbow Cookies 🔗   • The BEST Rainbow Cookies You've Ever Tasted   ⬇️The Full Recipe⬇️ Ingredients • 90g egg whites (3) • 400g + 50g sugar ( In two parts) • 675g honey • 20g Cocoa powder • 300g roasted hazelnuts • 120g dried apricot Instructions Step 1 Preparation 1. First of all, roast your Hazelnuts at 325°F for 15-20min and set aside 2. When they are cooled, roll them in your hands to take out as much as possible of the skin! 3. Cut the apricot into pieces and set aside 4. Sift the cocoa powder in a bowl and set aside 5. Separate the egg white from the egg for later 6. Grease and line with parchment paper and 9inch mold 7. You may use cornstarch to aid the unmolding step Step 2 Making The Meringue 1. Put the 400g of sugar and honey in a saucepan 2. Cook while continuously stirring until it gets to 280°F 3. At this point, you can stop stirring but you have to keep cooking the sugar mix 4. Put the egg whites and cream of tartar in a stand mixer 5. Start whisking gradually adding the 50g left of the sugar 6. Meringue should have a soft peak at the same time your sugar gets to 295°F 7. With the mixer still whisking, gradually pour the hot sugar into your meringue 8. Make it pour along the side of the bowl 9. Let it whisk until the meringue's temperature drops ( you can easily touch it ) 10. Add the cocoa powder 11. when incorporated, immediately fold in the garnishes and pour in your mold 12. Use a bit of cornstarch to help get the top flat 13. Leave it at room temperature for 3 h Step 3 Unmolding & Cutting 1. Take the Torrone out of the mold 2. Use a knife and cornstarch to cut through the Italian nougat ( it is pretty sticky so it is difficult to cut ) 3. Cut bars or cubes of nougat to your liking 4. Enjoy! See you next week! Sandrine ❤️ 0:00 Chocolate Nougat 0:16 Step 1 Preparation 1:31 Step 2 Making The Meringue 3:20 Step 3 Unmolding & Cutting 3:38 Torrone #christmas #whipped #recipe