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Nougat chocolate buttercream

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Ingredients for 1 servings:

  • 200 g nougat
  • 100 g chocolate, dark
  • 150 ml cream
  • 250 g butter, room temperature

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

suitable for fondant

Cut the nougat and chocolate into pieces. Bring the cream to a boil and pour over the nougat and chocolate. Let it cool, stirring occasionally until the mixture thickens. You can speed up this process by refrigerating it, but be careful not to over-solidify it. Beat the butter until fluffy. Stir in the cooled nougat mixture and beat until noticeably lighter and airy. It’s perfect for filling and coating themed cakes because it firms up nicely when refrigerated and isn’t as sweet. It’s perfect for fondant!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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