Nuss-Nougat Rohmasse is a popular German ingredient used as a filling for baking and confections. Featuring hazelnuts, chocolate and sugar, this German nougat recipe is easy to make and within minutes of prep time you’ll have a phenomenal homemade version of that hard-to-find ingredient that’s so intrinsic in many of your favorite German goodies!
What is German Nougat?
I frequently get emails from readers asking me where they can find the nougat they were accustomed to buying in Germany and if I please have a recipe for it. What is nougat, specifically nuss-nougat rohmasse as it’s called in Germany?
Translated literally as “nut nougat raw mass”, German nougat is an ingredient used as a filling in German baking and confections. It’s made from roasted hazelnuts, dark chocolate, sugar, and either cocoa butter (ideally) or regular butter. The texture is firm but malleable so that it can be flattened, rolled, or shaped as needed.
Similar to German nut nougat is French noisette, though that is technically chocolate with tiny bits of roasted hazelnut. More similar to German nougat is Italian gianduja, though the German version is typically firmer. And what do you get if you make a thinner, more fluid version of this German hazelnut nougat? That’s called Nutella!
How Do You Use German Nougat?
Nougat is commonly used as a filling in cookies, chocolates, cakes, tarts, croissants, and “hörnchen”; as a fondant or glaze on cakes or incorporated into the frosting; as a filling in marzipan chocolates and chocolate-covered marzipan logs. And if you’re familar with Mozartkugeln then you’re already familiar with nougat: Nougat is chocolate-hazelnut layer at the very center of the Mozartkugel. You know, that marvelous stuff you can’t wait to taste once you’ve bitten into the ball!
To be clear, this nougat isn’t a self-standing candy, it’s an ingredient to be used in things. But if you’d rather snack on it plain or grab the bowl and have at it with a spoon I won’t think the less of you. Because the truth is I “might” have done that myself a time or two.
Unlike ganache, German nut nougat is lighter brown in color, it’s thicker, firmer, and features the irresistibly delicious flavor of roasted hazelnuts.
German Nougat Recipe
Let’s get started!
A vital key for achieving the best-tasting nougat is to get the best hazelnuts you can find. Unfortunately many brands of hazelnuts come already partially rancid. Or they’re old to the point of having lost a lot of their natural oils. Even different batches from the same brand can vary in quality. So far I’ve had good luck with these hazelnuts on Amazon.
First we’re going to roast the hazelnuts. This is critical for the flavor of the nougat.
Preheat the oven to 350 F. Place the hazelnuts in a single layer on a lined baking sheet. Roast until they’re golden, about 8-10 minutes. (Be careful not to over-roast or they will be bitter). If they have skins on them, place them in a clean dish towel and rub them against each other to remove the skins.
Place nuts in a food process with the sugar and pulse to grind the nuts.
Continue to blend until the mixture comes together in a mass (resembling very thick peanut butter), about 5 minutes.
Add the melted cocoa butter or butter and blend until combined, scraping down the sides as needed.
Melt the bittersweet chocolate. I do it in the microwave, stirring every 30 seconds, more frequently towards the end.
Add the melted chocolate and pulse until the mixture is combined and smooth, scraping down the sides as needed.
Scrape the mixture into a bowl, then cover and refrigerate until it is firm. At this point you can shape it into a log, wrap and store it in the fridge or just leave it in the bowl and scoop out as needed.Â
Made with cocoa butter it will keep for several weeks in the fridge. Made with butter it will keep for a couple of weeks.
Let the nougat come to room temp before using so it will be softer and malleable.
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Be sure to also try our homemade Marzipan!
German Nougat (Nuss-Nougat Rohmasse)
Ingredients
- 7 oz (200g) whole hazelnuts (use skinless, otherwise remove the skins after roasting them)
- 7 oz (200g) powdered/confectioner's sugar
- 3 tablespoons (41g) unsalted butter , melted
- 7 oz (200g) bittersweet chocolate wafers or chips (minimum 60% cacao) , melted
Instructions
- Preheat the oven to 350 F. Place the hazelnuts in a single layer on a lined baking sheet. Roast until they're golden, about 7-10 minutes. (Be careful not to over-roast or they will be bitter). If they have skins on them, place them in a clean dish towel and rub them against each other to remove the skins.
- Place nuts in a food process with the sugar and blend until the mixture comes together in a mass (resembling very thick peanut butter), about 5 minutes. Add the melted cocoa butter or butter and blend until combined, scraping down the sides as needed. Add the melted chocolate and pulse until the mixture is combined and smooth, scraping down the sides as needed. Scrape the mixture into a bowl, then cover and refrigerate until it is firm. At this point you can shape it into a log, wrap and store it in the fridge or just leave it in the bowl and scoop out as needed. Made with cocoa butter it will keep for several weeks in the fridge. Made with butter it will keep for a couple of weeks.Let the nougat come to room temp before using so it will be softer and malleable.  Makes about 19 ounces (540 grams) of nuss-nougat rohmasse.
Nutrition
piku shabeer says
This is exactly what I was looking for.