Neapolitan nougat: delicious, easy recipe not to be missed!

Neapolitan nougat is a truly unmissable Campania specialty ! But it looks like the traditional one only in name and shape because it’s actually made of hazelnuts, soft and creamy chocolate, no egg whites!

It is prepared easily and quickly. Excellent to be savored at the end of a meal, for a break, it is an excellent gift idea. Keep it in the fridge and take it out half an hour before serving to make it softer. It remains tasty and unchanged for a week.

You can make it with any type of chocolate you like: milk, bitter, white, hazelnut.

So are you ready to know all the steps? Street!

Neapolitan nougat: ingredients and preparation

For this recipe, get:

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

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

Start melting the dark chocolate in a bain-marie or in the microwave, then pour it into the mold and distribute it over the entire surface, swirling the pan, then place it in the freezer for about half an hour.

In the meantime, prepare the filling: toast the hazelnuts, toast them in the 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 spreadable cream and mix perfectly.

Chop the hazelnuts and add them to the filling, mixing carefully.

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

Now it’s time to unmold it. If you have used a suitable mould, it will be enough for you to turn it upside down and the nougat will slide out 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. Finally, if your pan was made of disposable aluminum, cut the sides and remove it. Now cut it up and enjoy! Enjoy your meal!