Nougat Pralines with Hazelnut Brittle

Chop the couverture and melt it over a water bath, add the nougat and dissolve.

15 Fill the praline molds about half full with the chocolate nougat mixture. Then carefully tap the molds several times on the worktop so that no air bubbles form. Now sprinkle a little hazelnut brittle into each mold and then fill it with the rest of the chocolate mixture, then tap the work surface again.

Place the molds in the refrigerator until the pralines are set. Preferably overnight. Then remove them from the molds and eat them straight away or store them in a cool place.