Why settle for one Musketeer when you can have all three?
RMC has an Amazon Storefront! If you see an ingredient or piece of equipment in a video and think you’d find it useful, click here and check it out. If you decide to purchase something in the storefront, I’ll receive a small percentage, but it won’t increase your price at all.
Watch the video here.
INGREDIENTS
For the chocolate nougat:
1/3 cup (60g) of milk chocolate
1/2 cup (42g) of marshmallow cream
For the vanilla nougat: 1/3 cup (60g) of white chocolate
1/2 cup (42g) of marshmallow cream
1/3 tsp of vanilla extract
For the strawberry nougat:
1/3 cup (60g) of white chocolate
1/2 cup (42g) of marshmallow cream
1/2 tsp of strawberry extract
Some red food coloring
SUPPLIES
Some bowls
A spatula
A mixer (optional)
A cutting board
Some parchment
Some precision dipping tools
DIRECTIONS
For the chocolate nougat, melt the chocolate and combine it with the marshmallow cream. You can do this by hand, but the mixer makes it a little fluffier.
It’s really too soft to form at this point, so let it set on the counter for half an hour or so.
The vanilla nougat follows the same procedure, but you’re going to add the vanilla extract.
Leave it on the counter to firm up.
Same with the strawberry, but instead of vanilla extract, you’ll add the strawberry extract and food coloring. I’d suggest tasting the nougat once it’s mixed, to make sure you’re getting enough strawberry flavor.
Again, let it rest until it’s firm enough to shape.
Form the nougat into bars and let them rest on the counter for another half hour or so.
Melt or temper your chocolate and dip a bar into it, drain the excess, and return it to the lined cutting board.
Repeat with the rest of the bars, then leave them on the counter until the chocolate has set.
