Vegan Chocolate Nougat – Rich and Egg-Free Confection
A classic confectionery recipe reinvented without eggs or dairy, thanks to Yumgo White powder! This chocolate nougat, soft and generously filled with dried fruits, is perfect for festive occasions or as an elegant treat with coffee. A delicious 100% plant-based recipe.
Step 1: Vegan Meringue
- Mix Yumgo White powder, water, and sugar (1) using an immersion blender.
- When the invert sugar (2) reaches 100°C (212°F), start whipping the mixture with a stand mixer: it should become foamy.
- At 130°C (266°F), stop heating the invert sugar, reduce the mixer speed, and slowly pour it into the meringue in a steady stream. Then increase the mixer speed to maximum.
- When the sugar syrup (3) reaches 155°C (311°F), reduce the mixer speed again, pour it in slowly, then return to maximum speed once incorporated.
- Torch the meringue lightly to dry it out and stabilize the texture.
Step 2: Adding Chocolate and Nuts
- Gently melt the chocolate using a double boiler or microwave.
- Add it to the still-warm meringue.
- Switch from the whisk attachment to the paddle (flat beater).
- Fold in the toasted dried fruits, mixing gently to distribute them evenly.
Shaping and Drying
- Transfer the mixture into a frame lined with edible wafer paper.
- Smooth the surface and cover with a second sheet of wafer paper to seal the nougat.
- Let it dry for at least one night at room temperature before cutting into squares or bars.
