Nougatine squares surround a creamy chocolate ganache center in this candy. I love the contrast of textures that is so satisfying.
Recipe information
Yield
20 triangles
Ingredients
Preparation
Step 1
Place the chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Pour the cream into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until smooth and thoroughly mixed. Cover, let cool to room temperature, then chill in the refrigerator until thick but not stiff (2 to 3 hours).
Step 2
Line a baking sheet with parchment or waxed paper. Place the nougatine circles on the baking sheet with 1 inch of space between them. Fit a 12-inch pastry bag with a large, plain round tip with a 1/2-inch opening and fill partway with the chocolate mixture. Holding the pastry bag 1 inch above the circle, pipe a 1-inch-high mound of the chocolate mixture in the center of each circle. Or use a small ice cream scoop to form the mounds. Lean 2 nougatine squares against the chocolate mound, making them touch at the top, to enclose the chocolate. Refrigerate the nougatine triangles until they are set (about 15 minutes). Place each triangle in a paper candy cup.
Step 3
In a tightly covered container wrapped in several layers of aluminum foil, the nougatine triangles will keep for 2 weeks in the refrigerator or 2 months in the freezer. Make sure to place a piece of parchment or waxed paper between each layer of the nougatine triangles. They will become soft and sticky if exposed to too much moist or humid air. The nougatine triangles are best served at room temperature.
VARIATIONS
Step 4
Substitute krokant circles and squares (page 150) for the nougatine. Any truffle cream can be used for the chocolate mounds.
