Duplo – Homemade

Summary

Ingredients

• 200 g nouat (nut nouat)
• 60 g almond (s), chopped
• 16 waffles (ice cream cones), long
• 200 g couverture, whole milk

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Instructions

1. Roughly chop the nougat and let it melt in a water bath. Roast the chopped almonds in a hot pan until golden brown and then let them cool again. Stir the roasted almonds into the melted nougat.
2. Halve the ice cream cones. Spread the nougat mixture with 2 coffee spoons on the ice cream cones (about 1 - 1.5 cm high). Let it set in the refrigerator.
3. Let 2/3 of the couverture melt in a mild water bath - the water must never boil and the bowl must be a good distance from the surface of the water. Take off the water bath again. Then add about a third of the original amount of the finely chopped couverture in small portions.
4. Stir until everything has melted and the couverture has become a good deal thicker. Then put it briefly on the water bath again until the couverture flows from the spoon in a long, continuous stream.
5. Cover the ice cream cones with the couverture and then let them set. Store cool.