CHRISTMAS NOUGAT RECIPES

Steps:

• Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove the bowl from the heat.
• In a separate bowl, combine the confectioner's sugar and cocoa powder. Use a wire whisk to break up lumps. Mix in the vanilla and coffee. Stir in the nuts, and, if necessary, add additional coffee to make the mixture smooth. The mixture should be fairly thick.
• Allow the mixture to cool enough to handle. Shape the mixture into 1/2- to 3/4-inch diameter balls. Dip the balls into the melted chocolate. Chill until firm.

Steps:

• Preheat oven to 110°C (90°C fan) mark 1/4. Spread nuts and cranberries on a baking tray and put into the oven to warm. Line base and sides of a 20.5cm (8in) square tin with  baking parchment, leaving excess to hang over sides. Next, line base of tin with a rice paper square, trimmed to fit. If you don’t have rice paper, dust with cornflour. Set aside. 

  In a medium pan, heat sugar, honey, glucose and 75ml (3fl oz) water over low heat. Once  sugar dissolves, turn up heat and boil until temperature reaches 157°C on a sugar  thermometer. 

  Just before mixture reaches this temperature, beat egg whites in a freestanding mixer to  stiff peaks. With the motor running (and the honey mixture at 157°C), carefully pour the hot liquid into the egg bowl (trying not to get it on the whisk). Continue whisking for 10-15min or until the outside of the bowl feels warm (not hot) and the mixture is thick, elastic and coming away from the sides of the bowl. Mix in the warm nuts and berries with a large spoon. 

  Spread mix in prepared tin with a wet spatula. Press a layer of rice paper on top (or dust with cornflour and top with baking parchment). Leave to set overnight at room temperature.