Chocolate Nougat Butter

Summary

Prep Time	20 mins
Cook Time	5 mins
Total Time	25 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

100 g dark chocolate couverture
75 g hazelnut nouat
250 g butter, soft
100 g pistachios in the shell, salted and roasted

Instructions

Chop the couverture and hazelnut nougat mixture and melt together over a water bath. Then let the mixture cool down lukewarm and stir into the whipped butter.
Peel and roughly chop the pistachios. Put a tablespoon of the nuts aside and mix the remaining nuts with the chocolate nougat butter. Scatter the remaining nuts over the top and cover everything and chill. To make the chocolate nougat butter spreadable, it should be taken out of the refrigerator about 40 minutes before serving.

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