The first time I tasted nougat was during a sun-drenched summer in Provence, where the scent of lavender floated through the air. It was an enchanting experience, and I found myself dreaming of ways to elevate this classic confection. What if we infused it with the delicate floral notes of lavender and the rich, earthy crunch of pistachios, all while encasing it in a luscious layer of dark chocolate? This recipe captures that dream and transforms nougat into a modern masterpiece that’s as beautiful as it is delicious.
Ingredients
– 1 cup granulated sugar
– 1/2 cup light corn syrup
– 1/4 cup honey
– 1/2 cup water
– 2 large egg whites
– 1 teaspoon dried culinary lavender
– 1 teaspoon vanilla extract
– 1 cup roasted pistachios, roughly chopped
– 1/4 teaspoon sea salt
– 8 ounces dark chocolate (70% cacao), chopped
– Edible flowers (for garnish, optional)
Instructions
Prepare an 8-inch square baking pan by lining it with parchment paper, leaving an overhang on two sides for easy removal later. Lightly grease the parchment with a bit of oil to prevent sticking.
In a medium saucepan, combine the granulated sugar, corn syrup, honey, and water. Place over medium heat, stirring until the sugar dissolves. Increase the heat to high and cook without stirring until the mixture reaches 250°F (hard ball stage) on a candy thermometer.
While the sugar mixture is cooking, place the egg whites in a large mixing bowl. Using an electric mixer, beat the egg whites on medium speed until soft peaks form.
Once the sugar mixture reaches the desired temperature, carefully pour it in a thin stream into the whipped egg whites while continuing to beat on medium speed. Be cautious, as the mixture is extremely hot. Continue beating until the nougat mixture is thick and glossy, about 5-7 minutes.
Add the dried lavender, vanilla extract, chopped pistachios, and sea salt to the nougat mixture. Gently fold until fully incorporated.
Transfer the nougat mixture into the prepared baking pan, spreading it evenly with a spatula. Allow it to set at room temperature for at least 4 hours, or until firm.
Once the nougat has set, remove it from the pan using the parchment overhang. Cut the nougat into squares or rectangles with a sharp knife.
Melt the dark chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth. Dip each nougat piece into the melted chocolate, ensuring it is fully coated. Use a fork to lift the nougat out of the chocolate, allowing any excess to drip off.
Place the chocolate-covered nougat pieces on a parchment-lined baking tray. If desired, sprinkle a pinch of sea salt on top of each piece for an added touch of flavor.
Let the chocolate set completely at room temperature, or refrigerate for quicker results. Once set, garnish with edible flowers for a stunning presentation.
Indulge in your chocolate-covered lavender nougat with pistachio crunch, and let each bite transport you to a sunlit afternoon in Provence, where the magic of flavor and texture comes alive. Enjoy!