Recipe “Tartuffo di Almondo” low-carb keto gluten-free
„Tartuffo di Almondo“ nougats with the wonderful taste of expresso and caramelised hazelnuts, dusted with the finest cocoa! A great treat to enjoy on your own or to give away! Just 1 g net carbs per piece!
Caramelised hazelnuts
- 50 g water
- 50 g Dr. Almond Caramel Dream
- 150 g Dr. Almond Hazelnuts Premium Selection Roasted & Blanched
Nougat-Espresso mass
- 200 g Dr. Almond Chocolate Magic DARK CHOCOLATE
- 100 g Dr. Almond Hazelnut Butter PREMIUM Quality
- 1-2 pcs JACOBS Espresso Instant Coffee Sticks (or similar product)
- 5 g Dr. Almond Low Carb Sweetener (optional)
You may also need
- 1 pc Silikomart SF026 bar silicone mould 12×70 ml (or similar moulds)
- Dr. Almond PREMIUM Cocoa powder (for dusting)
For the caramelised hazelnuts
- Preheat oven to 160° C
- Briefly boil up caramel dream and water in a small saucepan. Coasely chop nuts and add into the liquid mix. Let boil for approx. 1 minute. Water evaporates violently.
- Spread the mass on a baking tray covered with baking paper and bake for approx. 10 – 12 minutes.
- Allow the mass to cool down and chop up slightly. Nuts should be left in rough pieces! Don’t chop up too finely!
For the nougat mass
- Melt chocolate magic and espresso instant coffee in a pot. Add hazelnut butter. You could add some low-carb sweetener (powder) if you like – depending on how intense the taste of the added espresso powder really is. Just season as you like it! Fold in the hazelnut crunch.
- Now distribute the mass into the silicone mould – I made 9 bars. Or you fill the mass into a bigger mould lined with cling film (size approx. 12 x 16 cm).
- Store in the fridge for at least 2 hours.
- Now cut the mass into cubes and dust with cocoa powder!
- The cubes can best be kept in the fridge! They simply taste delicious!