Well it’s a leap year so therefore an epic recipe is in order – trust me this is epic, this thermomix honey nougat log is, oh so worth the effort! It has taken me ages to find the right recipe – nougat is a fiddly thing to work with! So when I came across a recipe from Adriana Angius recipe on Thermomix Recipes I thought right I will give this a go – go to the cupboard – mmmmmm no hazelnuts – but – I have peanuts, no wafers – but – I have coconut and I had read somewhere that white chocolate is a good addition (of course chocolate is!) as it keeps the nougat a little chewy.
So I decided to have a play and see what I came up with. That’s how recipes are created aren’t they? Throw it all in and see what happens?! 😉
Well I was really pleased with the result, but the funny thing was I had a friend here to taste test it – and she said – oh I guess you’re going to dip that in chocolate! Well she could’ve knocked me over! WHY DIDN’T I THINK OF THAT! lol! So of course that’s what I did! After about 20 testings – mmmmmm – I may have even done another test yesterday just to be sure 🙂 I present to you! Thermomix Honey Nougat Log! ENJOY!
This was meant to be a bonus recipe for our ThermoFun Club Members but as it’s the 29th February I decided to share with everyone! :).
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- 60g white chocolate melts
- 50g coconut, shredded
- 150g peanuts, unsalted
- 1 egg white
- 400g good quality honey
- 300g milk or dark chocolate melts, divided
- Place white chocolate into TM bowl and grate 10 sec / speed 9. Set aside.
- Weigh peanuts and coconut and set aside.
- In a clean and dry TM bowl insert Butterfly. Add egg white and mix 10 sec / speed 2.
- Add honey and cook 60 mins / 100°C / speed 2 / MC off.
- While honey is cooking, place coconut and peanuts into a frying pan and dry roast until golden. Set aside.
- Tear two sheets of baking paper approx. 40cm in length and place one on a flat tray that can fit in the fridge.
- Once honey and egg white mixture has completed cooking, remove butterfly.
- Add white chocolate, coconut and peanuts and combine 4 sec / speed 3. Finish combining with a spatula if required.
- Work quickly due to the speed of it setting and with aid of spatula, pour nougat onto prepared baking paper. Aim for a rectangular shape. Place second baking paper sheet on top of nougat and with hands/MC, flatten nougat between the baking paper to approx. 1 - 1.5cm, keeping a rectangular shape.
- Refrigerate 1 hour min to set.
- Rinse and dry thoroughly TM bowl in preparation for tempering chocolate. See Notes below.
- Leaving baking paper on nougat, use a long, sharp knife and cut into 1.5cm wide strips. Cut strips into desired lengths and remove all baking paper.
- In a clean, dry TM bowl place 50g into bowl and grate 10 sec / speed 9. Set aside.
- Place 250g chocolate into TM bowl and grate 10 sec / speed 9.
- Melt chocolate already in TM bowl 3 mins / 50°C / speed 2.
- Add set aside 50g chocolate and mix 2 mins / speed 2 (no temp selected).
- Line a container that can fit in the fridge.
- Heat chocolate another 2 mins / 37°C / speed 2.
- Pour chocolate into a shallow microwave safe container.
- Using a fork, dip each nougat log into chocolate, gently tapping off the excess before placing in lined container. If the chocolate begins to cool and lose its fluidity, microwave 10 sec and recommence until all are coated.
- Allow to set in fridge.
Tempering chocolate makes the chocolate shiny.
To clean nougat from TM bowl: the bowl and butterfly will be very sticky!
Flick extra mixture off blade 5 sec / speed 10 and remove nougat with aid of spatula.
Boil kettle and fill bowl with 1 litre hot water and a squirt of dishwashing liquid and mix 10 sec / speed 4.
NB: Do not go over speed 4 with butterfly in TM bowl.
To clean chocolate from TM bowl:
Pour a glass of milk in TM bowl and mix 5 sec / speed 8.
Heat milk 5 mins / 80°C / speed 4.
Enjoy warm chocolate milk. No wasted chocolate!
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