Christmas Calendar 2019 Day 7 - Nougat confect

I have made some more Christmas sweets using this recipe on nougat confect as starting point. I have replaced the dark chocolate with dark milk chocolate, as milk chocolate is my preferred choice of chocolate. I have removed both the chopped hazelnuts and pomerans entirely from the recipe.

Nougat confect: 

• 100 g soft nougat
• 50 g dark milk chocolate - chopped
• hazelnut - optional for top decoration

1. Melt the nougat and dark milk chocolate in the microwave oven little by little, so the chocolate is not burned.
2. Fill the mass into a candy silicone form.
3. Store the form in the refrigerator for 2-3 hours, until the nougat is firm again.
4. Remove the nougat from the silicone form.
5. Store the nougat in an airtight container cold in the refrigerator, until you eat it.