Turrónes De Chocolate Dessert

The nougat should have a marshmallow texture. Not fluffy like a sponge cake. So, throughout this recipe, don’t cream the butter and beat/whip only at the essential steps. Try to have two equally-sized molds. Alternatively, bake the mixture in two parts. When making the nougat, we need two different layers.

Preheat oven to 150 °C / 300 °F. Prepare two rectangular baking pans. Line the pans with butter and flour. If possible, cover them with wax paper or baking paper.

Melt the butter in a microwave. Then put the butter in the bowl where you will beat the mixture. Add the sugar and mix until melted. No bubbles should appear in this step.

Gradually incorporate the cocoa and beat on medium speed. When the chocolate mixture is completely uniform, add the eggs and flour. Try to beat as little as possible.

Chop the walnuts a little and add them with a pinch of salt. Stir with a spoon to avoid breaking the nuts.

Pour the mixture into the pan and put it in the oven for about 25 to 30 minutes. Turron-Peruano-03.jpg

Test that the nougat is cooked by inserting a toothpick in the center of the nougat. If it comes out dry, it’s ready. Remove from the oven and allow to cool for half an hour while making the topping.

When cold, remove from the mold and put aside.

In a small saucepan, heat the milk. Add the strong coffee and double cream while continuing to beat.

When it starts to steam, add the cocoa and stir very well. Make sure there are no clumps left.

Stir well until all lumps of double cream are dissolved.

Add the condensed milk. Continue stirring until the mixture thickens slightly. You will know it is done when you can see the bottom of the pot when you run the whisk through the bottom.

If you want this mixture to be a little thicker, dissolve a teaspoon of cornstarch in 4 tablespoons of water and add it to the mixture.

Turn off the stove and remove the pot from the heat. While resting, cover it with plastic wrap to prevent a layer of skin from forming on top.

When this mixture is at room temperature, place a tablespoon on a plate. This first tablespoon will serve as "glue" to the nougat.

Place the first layer of nougat and then half of the chocolate fudge sauce on it. Sprinkle with half of the walnuts. And repeat this procedure with the other part of the nougat.

Take your nougat to the fridge for two hours until it is very cold. Cut it into pieces and enjoy.