After experimenting with dark Chocolate Truffles, I wanted to come up with something equally delicious for my dad who loves milk chocolate and nuts. I remembered that German nougat has these exact ingredients and discovered that this confection is better known in the United States as gianduja. I took a pi times thumb approach in combining the two ingredients. These simple treats were the result and they are amazing. Think Nutella in bite size cubes. Except better.
4 oz chocolate
1/4-1/2 cup very finely ground nuts
cocoa powder or ground nuts for coating
A note on the nuts: hazelnuts are excellent for this recipe and are the most traditional. I used almonds this time because I happened to have them on hand. Feel free to use whatever nuts you enjoy.
Step 1 (optional)
Roast the nuts in the oven for extra flavor. Preheat to 300 degrees and roast for 10 minutes, stirring after five minutes.
Grind the nuts very finely. I like to use my coffee grinder for this, it just yields a finer result than the food processor. Just make sure to do it slowly in batches so as not to ruin the grinder! You want the nuts to clump together. The more like nut butter it turns out the better. In fact, you can substitute nut butter for the nuts if you would like.
Melt the chocolate using a double boiler or in the microwave. If you’re using a microwave, make sure to check on it every few seconds to avoid burning it!
Add the nuts to the chocolate and stir until combined.
Pour onto a lined surface and let the chocolate mass cool off.
Cut into cubes and coat with nuts or cocoa.