Gluten-Free Chocolate Nougat
Indulge in the decadent allure of Gluten-Free Chocolate Nougat, a rich and chewy treat that's as satisfying as it is allergy-friendly. This recipe combines the nutty crunch of roasted almonds and hazelnuts with the velvety smoothness of dark chocolate, creating a dessert that's irresistibly textured. A touch of honey and vanilla adds layers of sweetness, while the gluten-free rice paper ensures a clean, fuss-free finish. Perfect for gifting or enjoying as a luxurious snack, this showstopping nougat is made without gluten but full of flavor. With easy-to-follow instructions and only 50 minutes from start to finish, it's a must-try for any confectionery lover looking for a gluten-free twist.
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Recipe Information
Ingredients
- 200 grams Powdered sugar
- 40 grams Unsweetened cocoa powder
- 3 large Egg whites
- 200 grams Honey
- 150 grams Caster sugar
- 50 ml Water
- 100 grams Dark chocolate
- 1 teaspoon Vanilla extract
- 2 sheets Gluten-free rice paper sheets
- 100 grams Roasted almonds
- 100 grams Roasted hazelnuts
Instructions
Line a rectangular baking tin (approximately 8x8 inches) with gluten-free rice paper sheets. Trim them to fit snugly in the base.
In a small saucepan, combine the honey, caster sugar, and water. Stir over low heat until the sugar completely dissolves.
Increase the heat to medium-high and bring the mixture to a boil without stirring. Cook until the syrup reaches a temperature of 150°C (302°F) on a candy thermometer, then remove from heat.
While the syrup is cooking, whisk the egg whites in a clean, dry bowl until they form soft peaks.
Slowly pour the hot syrup into the egg whites, beating continuously on low speed. Gradually increase the speed to medium-high and beat until the mixture is thick, glossy, and has cooled slightly.
Melt the dark chocolate in a heatproof bowl set over a pan of simmering water. Stir until smooth and remove from heat.
Fold the melted chocolate and vanilla extract into the egg white mixture.
Sift the powdered sugar and cocoa powder together, and gently fold into the egg white and chocolate mixture until well combined.
Fold in the roasted almonds and hazelnuts into the nougat mixture.
Pour the finished nougat onto the prepared rice paper in the baking tin, smoothing the top with a spatula to create an even layer.
Cover the top with another sheet of rice paper, pressing gently to adhere.
Let the nougat sit at room temperature for at least 2-3 hours or until fully set.
Once set, cut the nougat into squares or bars using a sharp knife. Serve, and enjoy your gluten-free chocolate nougat!
Nutrition Facts
Calories |
4077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.0 g | 195% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 217 mg | 9% | |
| Total Carbohydrate | 676.2 g | 246% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 568.7 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 531 mg | 41% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 3009 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
