Nougat pudding with the Thermomix® has been on our table for years whenever guests come round. The reason is simple: hazelnut nougat and dark chocolate are melted together, not one after the other. That prevents the typical graininess that occurs when nougat cooks alone for too long.
We cut the hazelnut nougat into rough pieces and add it only after the chocolate has been chopped. The chocolate is chopped at speed 8, the nougat is just stirred in at speed 5. This matters because nougat sticks to the blade at too high a speed and does not distribute evenly.
Nougat Pudding with the Thermomix®
Ingredients 0 / 5 ✓
- 80 g dark chocolate
- 180 g hazelnut nougat
- 700 g milk
- 1 tbsp unsweetened cocoa powder
- 40 g cornflour
Instructions 0 / 4
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1
Chop the chocolate.
Break the chocolate into pieces, place in the mixing bowl and chop for 10 sec / speed 8.
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2
Add the nougat.
Cut the nougat into pieces, add along with the remaining ingredients and stir for 5 sec / speed 5.
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3
Cook the ingredients.
Cook for 10 min / 100°C / speed 3.
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4
Serve the pudding.
Pour the pudding into individual bowls and serve warm, or leave to cool.
Video
Nutrition per serving
Cocoa powder deepens the nougat character
The tablespoon of unsweetened cocoa powder is not decoration. It ensures the pudding tastes of nougat and not just sweet chocolate. Hazelnut nougat alone has a hazelnut aroma but little cocoa depth. The cocoa powder gives the pudding the dark note that distinguishes proper nougat spread from Nutella.
Important: unsweetened cocoa powder, not drinking chocolate powder. Drinking chocolate contains sugar and milk powder, which makes the pudding sweeter but not more chocolatey.
10 minutes at 100°C on speed 3
The cooking time is not negotiable. After 8 minutes the pudding is still too thin; after 12 minutes it sets too firmly and forms a skin. The cornflour binds fully at 100°C within 10 minutes. Speed 3 keeps the mixture moving without the chocolate catching on the bottom.
Do not open the lid during cooking. The steam must stay inside the mixing bowl; otherwise it condenses on the lid and drips back in. That dilutes the pudding and makes it watery.
Serve warm or cold
Straight after cooking the pudding is more liquid than after it has cooled. That is normal. The cornflour finishes setting as the pudding cools. Served warm, it has a creamy consistency like a chocolate sauce. Served cold, it is a firm, sliceable pudding.
We usually serve the nougat pudding warm because the nougat flavour is more intense at room temperature. When it chills in the fridge the nougat firms up and the flavour becomes flatter.
Toppings with texture
The pudding is smooth and creamy. A topping with texture makes the dessert more interesting. We usually use chopped hazelnuts because they echo the nougat flavour. Chocolate shavings work too, but add more sweetness than contrast.
Toast the nuts briefly in a dry frying pan before serving. That releases the essential oils and adds roasted aromas that complement the melted nougat in the pudding.
Storage and shelf life
The nougat pudding keeps in the fridge for 3 days in covered bowls. After 4 days the surface becomes dry and tough. Freezing does not work because the cornflour releases water on thawing and the pudding turns mushy.
When you take the pudding out of the fridge, leave it at room temperature for a short while. Cold, the nougat flavour is less pronounced.
More pudding recipes with the Thermomix®:
Goes well with: Waffles and vanilla ice cream.
- Chocolate Pudding
- Vanilla Pudding
- Strawberry Pudding
- Semolina Pudding
- Caramel Pudding
- Advocaat Pudding
