Sunday, 28 April 2013

Choco-latte Nougat with Roasted Almonds | Thermomix nougat!

I've tried a few different Nougat recipes and techniques in the Thermomix, but I think this is the best! 

Credit for the basic nougat recipe goes to my awesome Thermomix Group Leader, Trisha, who developed the Nougat recipe on Recipe Community. I've changed the ingredients a little to come up with the Choco-latte version. You could do the same...what flavours could you come up with?

200g dark chocolate
200g white marshmallows
100g roast almonds (or roast raw almonds yourself under a hot grill for 5 mins)
20g butter
15g good quality instant coffee granules 
1 piece of (confectionery) rice paper (I get mine from Weigh n Pay in Woodvale WA)

* note: this is a technique you need to be ready for so make sure you will have no interruptions as you can't leave the mixture or it will set in your bowl. Your TM will also wobble around a bit while it is mixing (similar to kneading dough) so don't walk away and leave it 

  • Have a small rectangular dish approx 20cm x 10cm ready, double lined with cling wrap (this will make it easy to remove once set) and line the bottom with a rice paper sheet 
  • Put chocolate, coffee, marshmallows and butter into TM bowl and chop on speed 6 for 10 seconds
  • Scrape mixture down 
  • Heat on 80c for 5 minutes, speed 2-3 (you may need to use the spatula to keep the mixture moving as it gets extremely sticky and tough and can start to slow the blades down if you aren't careful)
  • Take lid off and scrape mixture away from blades to make a little space around it, this helps the mixture move around without turning into a big lump, then cook for a further 6 minutes, 70C, speed 4 (using the spatula to keep the mixture moving if it sounds like it is slowing down)
  • Add nuts, mix for 10 seconds, reverse speed 2 or until combined. Alternatively you can place your nuts in the bottom of your dish, and pour the nougat mixture on top.
  • For the next stage you need to move QUICKLY!  Pre-boil a full kettle of water to clean jugWipe over your TM spatula with oil, to stop the mixture sticking as you work with it. Scrape and pour the nougat mixture into your pre-prepared dish. You may need to have a butter knife handy to help you scrape the mixture off the spatula as you go, as it is extremely sticky and stretchy as you are working with it. 
  • Once it is all out press the other piece of rice paper onto the top and smooth flat and push into the corners of your dish and put in the fridge to set for a few hours (or in the freezer if you can't wait)
  • Fill TM bowl with boiling water asap as any mixture left will set hard and sticky
  • Once set, trim off the edges to neaten it up (and make sure it tastes awesome)

Cut into squares or long bars once set, and try not to eat the whole lot at once!

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