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Chocolate Nougatines

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CHOCOLATE NOUGATINES

 3 1/2 oz dark chocolate, about 70% cocoa solids
 5 1/2 oz nougat
 3 1/2 fl oz double cream or 35% whipping cream
 1/2 tsp vanilla extract
  
 OPTIONAL DECORATIONS
  
 silver dragees
 chocolate shavings
  
 Arrange about 20 paper petit fours cases on a small tray or in a flat dish.
  
 Break the chocolate into pieces and place in a bowl. Cut the nougat into small nibs and set aside.
  
 Bring the cream to the boil in a small nonstick pot. Pour it over the chocolate and leave for a minute or two, give it s stir, leave for another minute and stir again, then continue the stirring process until the chocolate has completely melted and you have a thick cream. Stir in the vanilla, then fold in the nougat nibs.
  
 Fill the paper cases with the mixture, and decorate, if you like, with a few silver dragees or chocolate shavings. Loosely cover with clingfilm and chill for a few hours.
 MAKES 20
  
 NOTE:
  
 There are often gorgeous nougats in the shops at this time of year and one containing dried berries would be wonderful in this recipe.
  
 These will keep well for a week or so in the refrigerator.


Contributed by: Edit

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