You don’t need to be a professional chef to make a delicious Chocolate Almond Nougat. The real secret is enjoying the simple joy of creating homemade treats. Chocolate almond nougat is a delicious treat that anyone, even beginners, can make and feel like a pro in the kitchen!
Chocolate Almond Nougat Recipe
Making sweet treats at home has always felt like magic to me, and I’m so excited to share this recipe with you! The idea of creamy chocolate hugging crunchy almonds in this nougat makes my mouth water.
The best part is that you don’t have to be an expert to make it! It’s all about having fun in the kitchen. Even if you’re new to cooking, you can whip up something delicious with just a bit of excitement and a willingness to try. I can’t wait for you to join me on this tasty adventure!
This recipe was inspired by my Almond Walnut Cranberry Nougat recipe, however, this is a very simple and easy version.
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⭐Why You'll Love This Chocolate Almond Nougat
- Quick and Easy: This recipe is super simple, and you'll have your nougat ready in just a few steps, perfect for beginners!
- No-Bake: No need for an oven or tricky baking techniques.
- Make Ahead: You can prepare the nougat a few days in advance and store it in the fridge until you're ready to enjoy it, great for busy days.
- Perfect for Gifting: Chocolate Almond Nougat makes a lovely homemade gift for friends and family. Its delicious flavor and personal touch make it a thoughtful present.
- Great for Any Occasion: Whether it's a birthday, holiday, or just a special treat, this nougat is perfect for any celebration!
🧾Chocolate Almond Nougat Ingredients
Here’s the breakdown of what’s in this Chocolate Almond Nougat recipe:
For Chocolate Almond Nougat:
- Almonds: I love adding almonds for their crunch and rich, nutty flavor, which balances the sweetness of the nougat. You can use your favorite nuts or mix a few together.
- Pistachios: Pistachios are great too! They’re a bit softer than almonds and add a buttery flavor that pairs perfectly with the white chocolate. Plus, their green color makes the nougat look extra pretty.
- Flaked Almonds: Flaked almonds have a delicate crunch and make the nougat look more polished when sprinkled on top. They add a light nuttiness without being too strong.
- Dried Cranberries: Dried cranberries are my go-to for adding a chewy texture and a sweet-tangy bite that cuts through the richness. Their red color also makes the nougat pop. Feel free to use other dried fruits like raisins or apricots based on your taste or what’s available.
- Amaretti Biscuits: I like adding amaretti biscuits for their crunch and slightly bitter, almond-like flavor. They soften a bit in the chocolate, creating a nice contrast with the nuts. If you don’t have amaretti, ginger biscuits, shortbread, or graham crackers work just as well.
- White Chocolate: White chocolate adds sweetness and a creamy texture that ties everything together. It also gives the nougat a bright, clean look. You can swap it for dark or milk chocolate for a different taste.
- Butter: Unsalted butter adds richness and makes the nougat creamier. It also helps the mixture bind together with the melted chocolate.
- Peanut Butter: Peanut butter brings a smooth, nutty flavor that balances the sweetness and helps hold everything together in the nougat. You can use store-bought peanut butter in this recipe
For Peanut Butter:
- Roasted Peanuts: I love using roasted peanuts for peanut butter. They give it that rich, nutty flavor, with a bit of smokiness from roasting. You can go chunky for crunch or blend them smooth.
- Vanilla: Adding vanilla is a must for me. It gives the peanut butter a warm, subtle sweetness that really brings out the flavor.
- Oil: I use a little oil to make the peanut butter smooth and spreadable. Neutral oils work without changing the flavor, but nut oils can boost the nuttiness even more. It helps keep everything creamy and easy to mix.
👩🏻🍳How to Make Chocolate Almond Nougat
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Crush Amaretti biscuits in a large food bag using a rolling pin.
2. Place small pieces and crumbs of amaretti biscuits in a small bowl. Set aside.
3. Cut the white chocolate into small pieces and place in a medium bowl. Set aside.
4. For making peanut butter, add roasted peanut, vanilla, and oil in a food processor and then blend on high speed.
5. Put Amaretti biscuits pieces, toasted almonds, pistachios, half of the flaked almonds, and half of the cranberries into a large bowl and mix with a spatula until fully combined. Set aside.
6. Add butter and peanut butter to the white chocolate.
7. Melt the chocolate, butter, and peanut butter mixture over a pan with simmering hot water.
8. Stir the chocolate mixture continuously with a spatula until fully melted and combined.
9. Remove the chocolate mixture from the heat, then pour in the biscuits and nuts mixture and stir until fully combined.
10. Transfer the mixture into the baking tin lined with baking paper, and smooth it out evenly. Sprinkle the remaining almonds and cranberries, then refrigerate for 1 hour to set.
11. Once the nougat is set, remove it from the fridge and lift it out of the baking tin. Place it on a cutting board and cut it into small pieces or bars.
📖Variations
- Fruit Infusion: Mix in some dried raisins, apricots, or cherries to give your nougat a zesty kick.
- Chocolate Swirl: For a rich twist, add chocolate chips or cocoa powder for a yummy blend of nuts and chocolate.
- Nut-Free Option: Swap almonds and pistachios with sunflower or pumpkin seeds for a nut-free version with the same crunchy texture.
- Dark Chocolate Nougat: Use dark chocolate instead of milk chocolate for a richer, bolder flavor that goes perfectly with the nuts.
💭Tips for Recipe Success
Don’t overheat: White chocolate is pretty sensitive, so keep stirring and take it off the heat as soon as it melts to avoid burning or a grainy texture.
Work quickly: Once the white chocolate starts cooling, it hardens fast. Mix in the dry ingredients quickly before it becomes too stiff.
Line the tin: Line your baking tin with parchment paper. This keeps the nougat from sticking and makes it easy to lift out when it's ready.
Avoid freezing: Freezing can make the nougat too hard and tough to cut, and the texture won’t be as good when thawed.
Use a sharp knife: For clean, even cuts, use a sharp knife. Warming the knife under hot water and drying it before cutting helps get smoother edges.
Storing the Nougat: Keep the nougat in an airtight container at room temperature or in the fridge. If refrigerated, let it warm up a bit before serving to soften.
❓Commonly Asked Questions
Yes, feel free to explore different chocolate options like dark or milk chocolate, allowing you to introduce unique flavor variations to the recipe.
While the duration for setting may differ, it usually requires a few hours in the fridge. Ensure it reaches a firm consistency before slicing it into bars.
Chocolate Almond Nougat is an excellent dessert to prepare ahead of time. Simply make it in advance and keep it refrigerated until you are prepared to present and enjoy.
🍬More Candy Recipes to Make
Love this Chocolate Almond Nougat? You’ll also enjoy these candy recipes:
- Almond Walnut Cranberry Nougat
- Fruit Candy
- Homemade Caramels
- Honeycomb Candy
- Chocolate Caramel Candy
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Chocolate Almond Nougat
Ingredients
For White Chocolate Nougat:
- 50 g Almonds
- 50 g Pistachio
- 100 g Flaked Almonds
- 100 g Dried Cranberries
- 100 g Amaretti Biscuit
- 350 g White Chocolate
- 2 tablespoon Butter
- 4 tablespoon Peanut Butter
For Peanut Butter:
- 150 g Roasted Peanuts
- 1 teaspoon Vanilla
- 1 tablespoon Oil
Instructions
- Place the almonds in a small saucepan and cover with hot water. Boil for 3 minutes.
- Remove the saucepan from the heat and strain the almonds with a strainer.
- Rinse the almonds in cold water in a mixing bowl and then remove the water.
- Peel the almonds and place them in a small bowl.
- Add peeled almonds to a pan and toast for 5-8 minutes over low-medium heat, stirring occasionally. Be careful not to burn them.
- Remove the pan from the heat and place the toasted almonds in a small bowl. Set aside.
- Add pistachios to a pan and toast for 5 minutes over low-medium heat, stirring occasionally. Be careful not to burn them.
- Remove the pan from the heat and place toasted pistachios in a small bowl. Set aside.
- Add flaked almonds to a pan and toast for 5 minutes over low-medium heat, stirring occasionally. Be careful not to burn them.
- Remove the pan from the heat and place toasted flaked almonds in a small bowl. Set aside.
- Put Amaretti biscuit pieces, toasted almonds, pistachios, half of the flaked almonds, and half of the cranberries into a large bowl and mix with a spatula until fully combined. Set aside.
- Place small pieces and crumbs of amaretti biscuits in a small bowl. Set aside.
- Cut the white chocolate into small pieces and place in a medium bowl. Set aside.
- For making peanut butter, add roasted peanut, vanilla, and oil in a food processor and then blend on high speed.
- Put Amaretti biscuit pieces, toasted almonds, toasted pistachios, half of the toasted flaked almonds, and half of the cranberries into a large bowl and mix with a spatula until fully combined. Set aside.
- Add butter and peanut butter to the white chocolate.
- Add hot water in a small saucepan and heat.
- Once the water is simmering, place the bowl with the white chocolate on top of the saucepan.
- Stir the chocolate mixture continuously with a spatula until fully melted and combined.
- Remove the chocolate mixture from the heat, then pour in the biscuits and nuts mixture and stir until fully combined.
- Tip the mixture into the baking tin lined with baking paper, spread it evenly, and smooth it out into an even layer.
- Sprinkle over the remaining flaked almonds and cranberries, use a small rolling pin to flatten the surface, then transfer to the fridge for at least 1 hour to set.
- Once the nougat is set, remove it from the fridge and lift it out of the baking tin. Place it on a cutting board and cut it into small pieces or bars.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
Simply excellent 👌