Sugar free nougat, is that even possible? I guess it is if you use a sugar free chocolate but I’m having a really hard time finding sugar free chocolate that actually tastes okay. And life is too short for bad chocolate (and bad wine but that’s a whole different post). So I make my nougat with dark chocolate 70%. It’s not sugar free but the end result is very much sugar reduced compared to the sugar laden nougat you buy in the stores which is virtually sugar and a tiny bit of hazelnuts and cacao.
This recipe however, I promise you, it’s so much better than any nougat you had before. We call it death by nougat in my family. This mostly has to do with the fact that I don’t master the art of moderation when it comes to sugar. Not even in small dosage. Well, know your poison, isn’t that what you say?
In this recipe, I used a store bought hazelnut butter. You can easily make your own though. Follow the instructions in this recipe for homemade peanut butter and you’re good to go!
- 150g dark chocolate 70%
- 200g hazelnut butter
- optional: 1 tablespoon of Sukrin Melis Icing Sugar (adlink)
2. Taste the mix and add sweetener if you think it’s needed. Let it cool for a while before you continue.
3. Pour the mix into a small baking dish lined with parchment paper and put it in the fridge. Leave it in the fridge over night. It needs many hours for it to settle completely.
But once settled, your ready to use it in your homemade Christmas treats. Tomorrow, I’ll give you my recipe for homemade sugar free marzipan that you’ll use for making a plate of goodness like this one.