Ingredients 400g of milk chocolate
50g of butter
1/4 cup of thickened cream
200g of nougat
100g of almonds
Line a slice tin with silver foil.
Roughly chop or crush the almonds, using either a knife or by placing the almonds into a bag and hitting with a rolling pin.
Chop the nougat into medium sized chunks that will be visible in the final chocolate hearts (See note, below).
Place a heatproof bowl over a saucepan of simmering water, making sure that the water does not touch the base of the bowl.
Place the butter, cream, and chocolate into the bowl over the simmering water and heat, stirring, until all of the components have melted and the mixture is smooth.
Add the chopped almonds and nougat to the chocolate mix and stir to combine.
Turn off the heat. Pour the chocolate and nougat mixture into the slice tin to form an even layer.
Refrigerate for 2 hours or until the chocolate has set.
Once set, remove the chocolate nougat slice from the refrigerator and use a heart shaped cookie cutter to cut our heart shapes from the slice. Try dipping the cookie cutter into warm water between each heart and dry on a towel to achieve straight, neat edges.
For best results, use a metal or sturdy cookie cutter that will not bend when cutting through the nougat chunks embedded within the chocolate slice.
Return the nougat hearts to the refrigerator to stay chilled.
Some of the options for the nougat include making your own nougat, purchasing ready made nougat, or buying some nougat-based chocolate bars and chopping these into pieces.
For this recipe, I opted for the latter option because I had some chocolate-covered nougat chocolate bars in the cupboard. Since these were already coated in chocolate, they embedded well in the mix once chopped up without any noticeable difference between the melted chocolate and the nougat's chocolate coating.