Ingredients
Equipment
Method
- Step 1: Beat the 3 egg whites in a large bowl until stiff peaks form to create a light and airy nougat base.
- Step 2: In a small saucepan, combine sugar and water. Bring to a boil and cook until syrup reaches 240°F (116°C), the firm nougat stage.
- Step 3: With mixer running on medium speed, slowly drizzle hot sugar syrup into the egg whites. Continue whipping until thick, glossy, and cooled.
- Step 4: Gently fold cocoa powder into the meringue mixture, taking care not to deflate the fluffy texture.
- Step 5: Line a square pan with parchment paper and spread the nougat mixture evenly. Let it sit at room temperature for a few hours until firm.
- Step 6: Once set, lift the nougat out and slice into rectangular bars.
- Step 7: Melt milk chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between to avoid burning.
- Step 8: Dip each nougat bar into the melted chocolate, ensuring full coating. Place bars on parchment paper and allow chocolate to harden.
Notes
Store bars in an airtight container at room temperature up to one week or refrigerate up to two weeks. Wrap individually and freeze for up to one month. Let thaw to room temperature before serving.
Optional additions include chopped toasted nuts, dried fruit, vanilla or almond extract, or orange zest for unique flavors.