Nougat, step by step

This decadent nougat will have you coming back for seconds!

By Johané Neilson Photographs Francois Oberholster

Chocolate nougat

This recipe was adapted from The Little Book of Chocolat by Joanne Harris and Fran Warde. It will transport you to France and the set of the movie Chocolat – that’s reason enough to indulge in this deliciousness along with a steaming mug of real hot chocolate or a glass of sweet wine.

Makes 1 loaf of nougat Preparation time: 30 minutes Cooking time: 10 minutes

• 1–2 sheets of rice paper • 420g (500ml) castor sugar • 175g (125ml) liquid glucose • 150ml boiling water • 2 extra-large egg whites • 30ml cocoa • 200g roasted nuts, chopped • 150g dried fruit (we used cranberries, candied citrus peel and glacé cherries)

Psst!

Edible rice paper is available at specialist baking stores; it helps to keep the nougat together and gives it that distinctive texture on the outside.

1 Spray a loaf pan with non-stick cooking spray and line it with the rice paper. 2 Heat the sugar, glucose and boiling water in a small pot over low heat and stir until all the sugar has dissolved. It is important that the mixture does not boil before...