Low Fat Chocolate Nougat
Indulge in the rich, chewy decadence of this **Low Fat Chocolate Nougat**, a guilt-free twist on the classic confection that's loaded with flavor yet light on calories. This irresistible recipe combines velvety **low-fat cocoa powder**, toasted almonds, and a drizzle of dark chocolate for the perfect balance of sweetness and crunch. Expertly crafted using whipped egg whites and a precise sugar syrup, this homemade nougat achieves a satisfyingly fluffy texture without the need for excessive fats. Perfect for a post-dinner treat or a snack to share with guests, this dessert is not only delicious but also easy to make, with just 20 minutes of preparation and simple, accessible ingredients. Whether you're seeking a lighter chocolate dessert or an elegant addition to your candy repertoire, this **healthy chocolate nougat recipe** is sure to impress.
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Recipe Information
Ingredients
- 150 grams sugar
- 60 grams honey
- 30 milliliters water
- 2 large egg whites
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 30 grams low-fat cocoa powder
- 50 grams roasted almonds
- 50 grams dark chocolate (70% cocoa, melted)
Instructions
Prepare a baking tray by lining it with parchment paper and spraying lightly with cooking spray to prevent sticking.
In a medium saucepan, combine the sugar, honey, and water. Heat the mixture over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and allow the mixture to come to a boil.
Continue to let the mixture boil until it reaches 125°C (257°F) on a candy thermometer.
While the sugar mixture is boiling, whip the egg whites with the salt in a separate large mixing bowl until soft peaks form.
Once the sugar mixture reaches the desired temperature, remove it from the heat. With the mixer running on low speed, slowly pour the hot sugar mixture into the whipped egg whites. Be careful to pour it down the side of the bowl to avoid cooking the egg whites.
Increase the mixer speed to medium-high and beat the mixture until it thickens and glosses, approximately 4 to 5 minutes.
Add the vanilla extract and cocoa powder to the mixture and continue to beat until well combined.
Fold in the roasted almonds and pour the mixture into the prepared baking tray. Use a spatula to spread it evenly.
Once in the tray, drizzle the melted dark chocolate over the top of the nougat and swirl with a toothpick for a marbled effect.
Let the nougat cool at room temperature for about 30 minutes, then move it to the refrigerator to chill and set for at least an additional 45 minutes.
Once set, remove the nougat from the tray and cut it into pieces. Serve immediately or store in an airtight container for up to one week.
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1312 mg | 57% | |
| Total Carbohydrate | 252.2 g | 92% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 214.3 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1245 mg | 26% | |
*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.
