Italian Desserts Recipes - Chocolate Nougat (Torrone al Cioccolato) Recipe

Ingredients                                     

• 400 g/14 oz/ 1 3/4 cups caster (superfine) sugar

• 90 ml/6 tbsp cold water

• 275 g/10 oz plain (semi-sweet) cooking chocolate, grated

• 275 g/10 oz/good 3/4 cup thick honey

• 3 egg whites

• 750 g/6 cups chopped mixed nuts

• Rice paper

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Method:

1. Put 30 ml/2 tbsp of the sugar into a saucepan with half the water and cook over a high heat to reduce to a syrup. Do not allow to brown.

2. Stir in the chocolate until it is completely melted. Keep warm over a very low heat.

3. Put the honey into another saucepan and heat, stirring continuously, for 10 minutes. Keep warm.

4. Place the egg whites in a bowl over a pan of very hot water and whisk until they form peaks.

5. Melt the remaining sugar in a saucepan with the remaining water and cook rapidly until it becomes a syrup. Pour into a large bowl and stir in the warm honey.

6. Fold in the egg whites and chocolate. Stir in the nuts. Lay the rice paper on a baking sheet and spread the nougat mixture on the top.

7. Smooth the surface and allow to set. Cut into shapes with a sharp knife and store in an airtight container.