Frozen Nougat And Chocolate Dessert Recipes

CHOCOLATE COVERED NOUGATS

Steps:

• Combine the cornstarch and powdered sugar in a small bowl. Line an 8-inch square baking pan with parchment paper with wings coming up a few inches off the sides. Spray it with cooking spray, then dust it with half of the cornstarch mixture. Set the pan and the rest of the mixture aside.
• Combine the honey, 1 2/3 cups granulated sugar and 1 3/4 cups water in a large saucepan fitted with a candy thermometer and stir to combine. Place over medium-high heat and cook until the mixture reaches 305 degrees F.
• Meanwhile, position a stand mixer fitted with the whisk attachment near the stove. Place the egg whites and salt in the bowl of the mixer.
• Beat the egg whites until stiff peaks form. Reduce the speed to medium and beat in the remaining tablespoon granulated sugar. (Do this while keeping an eye on the honey so you don't burn it.)
• As soon as the honey reaches 305 degrees F, turn the mixer speed to medium-low and add it to the egg whites in a steady drizzle. Then turn the mixer to high and beat until pale and fluffy, 3 to 5 minutes.
• Remove the bowl from the stand mixer and spray a rubber spatula with cooking spray. Add the nuts to the mixture and fold with the sprayed spatula to combine. Scrape the mixture into the prepared pan. Press it into an even layer, then sprinkle on the remaining cornstarch mixture and let cool, a few hours. Use the parchment wings to remove the nougat to a board. Cut the nougat into 1-inch squares.
• Set up a sheet pan with a rack and set aside.
• Heat the semisweet chocolate with 1/2 tablespoon oil in a double boiler or in a heatproof bowl in the microwave in 30-second increments, stirring after each, until melted, 1 1/2 minutes total. Repeat with the ruby chips and remaining 1/2 tablespoon oil. Brushing off the excess powdered sugar from the top of each, dip half of the squares in the regular chocolate and half in the ruby chocolate, spooning some over the tops so that they are completely covered. Use a fork to remove the squares from the chocolate and place on the prepared rack. Sprinkle with sprinkles, if using. Refrigerate until the chocolate is set, about 10 minutes, or let set at room temperature for about 20 minutes. Serve at room temperature.

CHOCOLATE MOUSSE WITH SAUCE

Steps:

• In a small saucepan heat the jam over low heat until melted, stirring occasionally. Remove from heat. Stir in raspberry liqueur or orange juice; set aside to cool completely.
• In another small saucepan heat chocolates over low heat until melted and smooth. Remove from heat. Stir in the honey, brandy or orange juice, and 1 tablespoon of the whipping cream until well combined. Transfer mixture to a large bowl and set aside to cool completely.
• In a chilled, large mixing bowl beat the remaining whipping cream until stiff peaks just form. Remove 1 cup of the whipped cream and set aside. Stir 1/2 cup of the whipping cream into the chocolate mixture to lighten. Fold remaining whipped cream into the cooled chocolate mixture.
• Spoon the chocolate mixture into 6 stemmed wine glasses or dessert dishes. Top with reserved whipped cream. Spoon cooled raspberry sauce over and top with chocolate curls. Cover and chill for 1 to 6 hours. Makes 6 servings.

FROZEN NOUGAT AND CHOCOLATE DESSERT

Steps:

• 1. Use a sturdy chopping knife to cut the nougat into small pieces, then grind it to a granular consistency in the food processor.
• 2. Separate the eggs, keeping only four of the whites.
• 3. Pour the yolks into a mixing bowl, adding all the sugar. Whip them until they form a foamy mass.
• 4. In another bowl, preferably a chilled steel one, whip the cream until it is quite stiff.
• 5. Add the whipped cream, the chocolate bits, the rum, and 1 1/4 cup of the ground nougat to the beaten egg yolks, mixing well to distribute all the ingredients uniformly.
• 6. In a clean bowl, whip the four reserved egg whites together with a pinch of salt until they form stiff peaks. Fold them gently into the egg yolk, cream, chocolate, and nougat batter.
• 7. Sprinkle the remaining pulverized nougat on the inside of the 2-quart bowl and over it pour the dessert's batter. Pull a sheet of plastic film tightly over the bowl and place it in the freezer. It is ready to be served the following day, but it will keep, as I have done, a full week.
• 8. When ready to serve, take the bowl from the freezer and remove the plastic film. Choose a plate with a lip whose inner diameter fits comfortably over the opening of the bowl. Soak a dishtowel in very hot water and wrap it around the bowl. Slide the blade of a long, thin knife inside the bowl to loosen the dessert from its sides. Set the plate upside down over the bowl, hold the bowl and plate firmly together, and give them a good shake. You will feel the dessert come away from the bowl and drop onto the serving plate.

CHOCOLATE NOUGAT CAKE

Steps:

• In a large bowl, cream butter and 3/4 cup plus 2 tablespoons sugar until fluffy. Blend in egg yolks and chocolate. Sift together flour, baking powder and salt; add alternately with milk to creamed mixture. stir in nuts. Beat egg whites with remaining sugar until stiff peaks form; fold gently into batter., Pour into two greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes. Cool in pans on a rack for 10 minutes before removing from pans. Cool completely. , For frosting, combine all ingredients except vanilla in the top of a double boiler. With an electric mixer, beat on low for 30 seconds. Cook over boiling water for 7 minutes, beating constantly on high until stiff peaks form. Remove from heat and add vanilla. Beat 2-3 minutes or until frosting has a spreading consistency. Frost cake.

FROZEN CHOCOLATE DESSERT

Steps:

• Bring corn syrup and water to a boil.
• Remove from heat and stir in chocolate chips and vanilla.
• (Reserve 2 tablespoons to decorate the top later if you wish.) Cool.
• Break up chocolate wafers with your fingers and pulverize in the blender.
• Melt butter and mix well with the crushed wafers in a small bowl.
• Press into an 8" pie plate.
• With an electric mixer, beat cream until stiff.
• Add condensed milk and cooled chocolate mixture.
• Beat mixture until stiff.
• Stir in nuts with a rubber spatula.
• Pour into prepared pie shell.
• Freeze.

FROZEN NOUGAT TERRINE WITH BITTERSWEET CHOCOLATE SAUCE AND RASPBERRY-FIG SAUCE

Steps:

• Line 9 x 5 x 2 3/4-inch metal loaf pan with plastic wrap, leaving overhang. Pour 1 tablespoon cold water into small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir white chocolate in top of double boiler set over simmering water (do not allow bottom of pan to touch water) until melted. Remove chocolate from over water.
• Whisk egg yolks, 2 tablespoons honey, Grand Marnier and 3 tablespoons water in large metal bowl to blend. Set over saucepan of gently boiling water (do not allow bottom of bowl to touch water) and whisk until mixture thickens and thermometer registers 160°F, about 3 minutes. Remove bowl from over water; add gelatin mixture and whisk until dissolved.
• Stir remaining 1 tablespoon water and 4 tablespoons honey in small pan over low heat until honey dissolves. Increase heat and boil until candy thermometer reaches 220°F, tilting pan to submerge thermometer bulb, about 2 minutes.
• Meanwhile, using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat hot honey syrup into whites. Continue beating until whites are cool and very stiff, about 4 minutes. Fold white chocolate into yolk mixture; then fold whites into yolk mixture in 3 additions. Beat cream and vanilla in medium bowl until medium-firm peaks form. Fold cream and nuts into mousse. Transfer mixture to prepared pan; smooth top. Cover with plastic; freeze overnight. (Can be made 1 week ahead. Keep frozen.)
• Freeze oval platter 15 minutes. Uncover terrine. Place platter on pan. Invert terrine onto platter; peel off plastic. Spoon chocolate sauce onto center of plates. Slice terrine; place atop sauce. Spoon Raspberry-Fig Sauce over center of terrine slices and serve immediately.

CARAMEL NOUGAT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan to within an inch of the top of the pan. It is very important not to grease and flour clear to the top. it will run over, make an awful mess in your oven, and the cake will fall.. Mix together the flour and baking soda. Set aside.
• In microwave or double boiler, melt 7 milk chocolate covered caramel and nougat candy bars with 1/2 cup butter. Stir until smooth, and set aside to cool.
• In a large bowl, cream sugar and 1/2 cup softened butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the melted candy mixture. Pour batter into prepared pan.
• Bake at 325 degrees F (165 degrees C) for about 60 minutes, or until toothpick inserted in cake comes out dry.
• To make the glaze: Melt 3 milk chocolate covered caramel and nougat candy bars with 6 tablespoons butter. Pour glaze over top of the cake, and let it run down the sides. Sprinkle with chopped nuts if desired.