NOUGAT ICED BOMBES
These little beauties do take a bit of time and effort to make. But it's worth it. They taste and look amazing
Provided by Mary Cadogan
Categories Dessert, Dinner
Time 40m
Number Of Ingredients 9
Steps:
- Tip the nuts into a wide pan and heat gently until lightly toasted. Cool, then chop fairly finely. Measure the honey, sugar and 3 tbsp water into a pan, heat gently to dissolve the sugar, then increase the heat and boil hard for 1 min until slightly syrupy. Whisk the egg whites in a large bowl until they are stiff, then, whisking all the time, add the honey syrup in a steady stream. When all the syrup has been added, continue whisking for a further 4 mins until the meringue is thick and glossy.
- Whip the 284ml pot of cream until it just holds its shape, then fold into the meringue with the nuts, vanilla and peel. Pour the mixture into 8 individual pudding basins or teacups and freeze until firm.
- Tip the remaining 142ml pot of cream into a small pan and bring to the boil. Break up the chocolate, remove the cream from the heat and stir in the chocolate until you have a smooth, glossy sauce. You can now either turn out the bombes and serve with a little of the warm sauce poured on top, or turn out the bombes onto a tray, pour over the sauce, then return to the freezer until firm.
Nutrition Facts : Calories 514 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.13 milligram of sodium
NOUGAT WITH ALMONDS & HAZELNUTS
This candy is really simple to make and is very tasty...great for any occasion, especially if you're rather strapped for time! Look for hazelnut nougat in the baking aisle or in specialty cooking shops. It's the same stuff that's on the inside of Three Musketeers bars, so if you're desperate, you can peel off the chocolate coating and use that (yes, I have done this!).
Provided by velorutionista
Categories Candy
Time 20m
Yield 1 pound, 16 serving(s)
Number Of Ingredients 7
Steps:
- Melt nougat and chocolate together in double boiler. (If you don't have a double boiler, bring about 1 cup water to boil in medium saucepan and then stick a bowl over the boiling water--works just as well!).
- When mixture is completely melted together, stir in nuts, fruit, and zest.
- Line a bread loaf pan with waxed paper and pour mixture into it.
- Let harden for a few hours in the fridge before removing from loaf pan.
- Cut into slices before serving.
Nutrition Facts : Calories 202.5, Fat 18.7, SaturatedFat 3.5, Sodium 2.2, Carbohydrate 9.2, Fiber 3.7, Sugar 3.3, Protein 5
ICED NUTELLA® BOMBS
Easy dessert when you don't have anything else! My 92-year-old grandmother loves Toaster Strudel® but doesn't eat the icing packets, so what does one do with 100 icing packets? Ice whatever you can think of! This is sooo easy! I didn't get an after photo because they were gone so fast!
Provided by Mimi Lori
Categories Desserts
Time 20m
Yield 40
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut biscuits into quarters and flatten each piece with your fist. Arrange in 2 mini muffin tins.
- Spoon 1/4 teaspoon chocolate-hazelnut spread into the center of each piece; pinch up the edges to seal.
- Bake in the preheated oven until golden brown, about 5 minutes. Drizzle icing on top.
Nutrition Facts : Calories 35.3 calories, Carbohydrate 4.8 g, Cholesterol 0.1 mg, Fat 1.6 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 73.8 mg, Sugar 2.1 g
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