Duplo – Homemade

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	1 hr 45 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

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

Instructions

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.
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.
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.
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.
Cover the ice cream cones with the couverture and then let them set. Store cool.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.