3 1/2 oz dark chocolate, about 70% cocoa solids 5 1/2 oz nougat 3 1/2 fl oz double cream or 35% whipping cream 1/2 tsp vanilla extract OPTIONAL DECORATIONS silver dragees chocolate shavings Arrange about 20 paper petit fours cases on a small tray or in a flat dish. Break the chocolate into pieces and place in a bowl. Cut the nougat into small nibs and set aside. Bring the cream to the boil in a small nonstick pot. Pour it over the chocolate and leave for a minute or two, give it s stir, leave for another minute and stir again, then continue the stirring process until the chocolate has completely melted and you have a thick cream. Stir in the vanilla, then fold in the nougat nibs. Fill the paper cases with the mixture, and decorate, if you like, with a few silver dragees or chocolate shavings. Loosely cover with clingfilm and chill for a few hours. MAKES 20 NOTE: There are often gorgeous nougats in the shops at this time of year and one containing dried berries would be wonderful in this recipe. These will keep well for a week or so in the refrigerator.
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