Fun fact: nougat was originally made from egg whites and honey.
In a way, it was like the very first protein bar. Nowadays though, the honey is usually replaced with sugar and the nougat is filled with delicious—and often nutritious—ingredients such as nuts and seeds. In other words, it’s a little bit naughty and a little bit nice, making it perfect for Christmas.
Below, Donna Hay shares two of her next-level nougat recipes, one with coconut and one with chocolate. They’re perfect to decorate the table, give as party favours or enjoy on your own.
Chocolate and raspberry dipped nougat
Makes 10 Ingredients
100g 70% dark chocolate, melted
½ teaspoon vegetable oil
300g almond nougat, cut into 2cm lengths
1 tablespoon freeze-dried raspberries+, crushed
Place the chocolate and oil in a small bowl and mix to combine.
Dip one end of each nougat in chocolate, shaking off any excess, and place on a small baking tray lined with non-stick baking paper.
Sprinkle with the raspberries and refrigerate for 15 minutes or until set. Serve.
+ Freeze-dried raspberries are available from selected delicatessens and specialty grocers.