Today it is time to start making some Christmas sweets to fill up my various cake tins with goodies for the approaching Christmas. I have found this recipe in the weekly magazine "Søndag" (issue 45/2020), and the only changes, which I have done was to not make the decoration at the end with dark dark chocolate.
Nougat treat: - 2 nougat pieces for further division
- 150 g nougat - medium chopped
- 150 g milk chocolate -medium chopped
- 100 g salted almond - medium chopped
- 50 g dried cranberries
- Prepare 2 plastic containers of 10 x 15 cm covering them with baking parchment.
- Add the chopped nougat & milk chocolate into a small-medium mixing bowl, which is placed in a cooking pot with warm water. Melt the nougat & milk chocolate together, while you stir regular.
- Remove the mixing bowl from the water. Stir in the chopped salted almond and cranberries.
- Pour this nougat mixture into the two plastic containers.
- Place the containers cold in the refrigerator for minimum 4 hours, before you can cut into smaller pieces.
- Store the nougat pieces in an airtight containers prior to serving.
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