1. We must melt the 3 chocolates together, we can do it in the water bath or using the microwave at minimum power, watching every 20-30 seconds while melting, so that it does not burn. I left the tablets in small pieces to melt faster, put them in a bowl to the water bath and in a few minutes, occasionally stirring with a silicone spatula, we have molten chocolate. 2. When we have molten chocolate, we melt the butter in the microwave (without passing, we will melt the right thing without being very hot) and we add it to the molten chocolate. We remove the mixture well. 3. To end the ingredients, add the Choco Krispies and remove well. 4. We only have to pour the mixture into the mold. With the help of the silicone spatula we try to have the equalized surface. We lift the mold a little and give some taps against the countertop to settle the mixture well. Let stand about 4 hours or, better, from one day to another and we already have our rich chocolate nougat ready. I like cold chocolate so once the mixture was already cold I put it in the refrigerator I waited until the next day and I was perfect.
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to make chocolate nougat with crunchy and chocolate inflated rice: |
| 150 gr of milk chocolate with hazelnuts. 150 gr of milk chocolate with almonds. Of Iberian pork. |
| ADDITIONAL CHARACTERISTICS: Popular in autumn-winter, ideal accompany with cava |
Ingredients to make chocolate nougat with crunchy and chocolate inflated rice:
2. I want to thank your fried webos, for letting me prepare and share your recipe.
3. You can find this and many more recipes, explained step by step and with photos on the OMI blog.
