Chocolate is always delightful and these truffled chocolate nougats are no exception to that rule. Since there are so many different ways to take your chocolate, this recipe gives you two options. Option one: an exotic chocolate nougat chalked full of quinoa and sesame seeds. Option two: an incredibly smooth almond butter nougat that melts in your mouth. You can't go wrong with either . . . so just make both.

Truffled Chocolate Nougats [Vegan, Gluten-Free]

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Ingredients

For the Chocolate Sesame Nougat:

  • 2.6 ounces vegan dark chocolate, 70-72 percent cocoa
  • 1.4 ounces cacao butter
  • 1.2 ounces unsweetened pure cocoa powder
  • 1 tablespoon lucuma powder (optional)
  • 2.8 ounces pure maple syrup
  • 1/2 cup crispy puffed quinoa
  • 4 tablespoons roasted sesame seeds
  • 3 tablespoons organic light brown sugar
  • 1 tablespoon water

For the Chocolate and Almond Butter Nougat:

  • 2.6 ounces vegan dark chocolate, 70-72 percent cocoa
  • 1.4 ounces cacao butter
  • 1.2 ounces unsweetened pure cocoa powder
  • 1 tablespoon lucuma powder (optional)
  • 2.8 ounces pure maple syrup
  • 1/2 cup crispy puffed quinoa
  • 4 tablespoons natural almond butter
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Preparation

To make the chocolate and sesame seeds nougat:

  1. Chop 1.7 ounces of dark chocolate into small chunks and grate the remaining 0.8 ounces. Melt the first quantity of chocolate in a double boiler, remove it from heat and stir in the grated chocolate, whisking vigorously until all the chocolate is melted. Whisking quickly will make the chocolate's temperature drop and it's a quick way to 'temper' the chocolate.
  2. Cover the base and sides of your nougat mold with a fine coat of melted chocolate and let it harden in the fridge. Reserve remaining melted chocolate for later use.
  3. To make the filling, melt the cacao butter in a double boiler, immediately remove from heat and add in the maple syrup, cocoa powder, and lucuma, stirring well until a smooth shiny ganache forms.
  4. Finally, add in the crispy quinoa balls and stir everything together so the quinoa is well covered in chocolate.
  5. Pour the filling into the previously chocolate-coated mold and transfer back to the fridge.
  6. While the filling is setting put a medium saucepan over low-medium heat
  7. Place the sugar and water and stir them with a wooden spoon until the caramel begins to bubble.
  8. Immediately remove from the heat and add in the roasted sesame seeds, making sure the seeds are well coated.
  9. Cook them until the seeds are caramelized.
  10. Let the sesame seeds cool, well separated so big clusters won't form, on a flat surface covered by parchment paper.
  11. Take the nougat out of the refrigerator, cover with the remaining melted chocolate that we reserved at the beginning and sprinkle the caramelized sesame seeds on top. Let the nougat set in the fridge overnight before unmolding.

To make the chocolate and almond butter nougat:

  1. Repeat the same process and melt the chocolate and coat the base and sides of your second nougat mold. Do not forget to reserve the remaining melted chocolate to cover the top later.
  2. Once the chocolate coat has hardened, spread 4 tablespoons of almond butter over the base creating an even layer and transfer it back to the refrigerator.
  3. Repeat the same process to make the filling, stir in the crispy quinoa balls and pour this mixture over the almond butter layer.
  4. Let the filling set in the refrigerator.
  5. Finally, coat the filling with the remaining melted chocolate and let the nougat set in the fridge overnight before unmolding.
  6. Store the nougats inside an airtight container in the refrigerator.

Notes

The lucuma powder is optional, it won't affect the texture of your nougat if you don't use it, but I highly recommend it because it adds a subtle malty flavor to the chocolate and makes it a tad bit more creamy. Plus you'll have an even healthier treat. You can use salted almond butter as long as it is not super salty, so make sure you taste it before adding it to the nougat.

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