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
 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.
 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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