Chocolate Nougat (Torrone di Cioccolata)
Instructions
Lightly butter a smooth one-litre capacity.
Melt the chocolate in a Bain-Marie, stirring rum.
When the chocolate is melted, remove from heat and let it cool.
In a bowl mix the butter with the sugar and, when assembled, will join the egg yolks, one at a time, and add the melted chocolate and hazelnuts.
Beat the egg whites until foamy soda and add them to the rest, add the chopped cookies.
Pour the mixture into the mold, cover with aluminium foil and put the salmon in the fridge for several hours before serving.
Ingredients and dosing for 4 persons
- 230 g of bitter chocolate chopped
- 4 tablespoons of rum
- 230 g of butter
- 30 g of icing sugar
- 2 egg yolks
- 130 g of hazelnuts grosse
- 4 egg whites
- 12 type marie biscuits (break)