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Melted into a chocolate-nougat sauce for desserts Recipe

French · Condiment · 15 min total

A rich, decadent sauce that combines the creaminess of chocolate with the chewy sweetness of nougat, perfect for drizzling over ice cream, cakes, or fresh fruit.

Ingredients

• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/2 cup dark chocolate chips (60-70% cocoa)
• 1/4 cup soft nougat (such as Torrone or Montelimar), finely chopped
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions

1. In a small saucepan, combine heavy cream and butter. Heat over medium-low until butter is melted and mixture is warm, but not boiling.
2. Remove from heat and add dark chocolate chips. Let sit for 1 minute, then stir until smooth.
3. Add chopped nougat and stir until melted and fully incorporated. If necessary, return to very low heat briefly to help melting, but do not boil.
4. Stir in vanilla extract and a pinch of sea salt. Taste and adjust salt if desired.
5. Serve warm over desserts. Sauce will thicken as it cools; reheat gently if needed.

Tips

• For a smoother sauce, ensure nougat is finely chopped before adding.
• Store leftover sauce in an airtight container in the refrigerator for up to 1 week. Reheat in a double boiler or microwave in short bursts.
• This sauce is also delicious drizzled over pancakes or waffles.

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