Nougatbissen

Instructions

1. Preheat the oven to 350°F (175°C). Spread the hazelnuts and almonds on a baking sheet in a single layer. Toast them in the oven for about 10-12 minutes, or until lightly golden and fragrant. Remove from the oven and let cool. Once cooled, roughly chop the nuts and set aside.

2. In a medium saucepan, combine the sugar, honey, and water over medium heat. Stir occasionally until the sugar dissolves. Insert a candy thermometer and continue to cook until the mixture reaches 260°F (127°C), the hard-ball stage.

3. In a separate bowl, use a hand mixer to beat the egg whites until stiff peaks form. Once the sugar mixture reaches the right temperature, slowly pour it into the egg whites while continuing to beat at medium speed.

4. Add the chopped nuts to the nougat mixture and stir gently until well combined. The nougat should be thick and sticky.

5. Line a baking dish with parchment paper, then spread the nougat mixture evenly into the dish. Smooth the surface with a spatula. Allow it to cool and set for at least 3-4 hours, or overnight.

6. Once the nougat has set, use a sharp knife to cut it into small, bite-sized squares.

7. Melt the semisweet chocolate in a heatproof bowl set over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Dip each nougat square into the melted chocolate, coating it completely. Place the coated nougats on a baking sheet lined with parchment paper to set.

8. Allow the chocolate-coated Nougatbissen to cool and harden before serving. You can store them in an airtight container at room temperature for up to a week, but they are best enjoyed fresh.