Ingredients
300g dark chocolate
400g of white chocolate
500g hazelnut cream
350g hazelnuts
Preparation
Chop 75 g of dark chocolate and melt in a bain-marie. Pour the melted chocolate into a cake tin.
Spread the melted chocolate over the entire surface of the mold. Place in the refrigerator for at least 30 minutes until the chocolate is solid.
Melt 75 g of dark chocolate in a bain-marie then pour into the mould. Adhere the melted chocolate with the brush.
Put back in the fridge for at least 30 minutes. Finely chop the white chocolate.
Melt in a bain-marie, stirring occasionally. Pour into a large bowl and add the hazelnut spread.
Mix then add the whole shelled hazelnuts.
Remove the mold from the refrigerator and pour the mixture into it. Level with a spatula.
Put in the refrigerator for at least 4 to 5 hours, covering the mold with a sheet of aluminum foil.
Once cooled, the surface firm, melt the remaining dark chocolate in a bain-marie. Pour over the nougat.
Brush the chocolate over the entire surface and refrigerate for another 30 minutes.
Take out of the fridge and unmold. Serve and enjoy!
