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Home Ā» All Recipes Ā» German Nougat (Nuss-Nougat Rohmasse)

German Nougat (Nuss-Nougat Rohmasse)

November 14, 2021 by Kimberly Killebrew Ā· 1 Comment

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Nuss-Nougat Rohmasse is a popular German ingredient used as a filling for baking and confections.Ā  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!

nougat recipe german chocolate hazelnut rohmasse baking mozartkugel filling truffles gianduja

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.Ā  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.Ā  It’s made from roasted hazelnuts, dark chocolate, sugar, and either cocoa butter (ideally) or regular butter.Ā  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.Ā  More similar to German nougat is Italian gianduja, though the German version is typically firmer.Ā  And what do you get if you make a thinner, more fluid version of this German hazelnut nougat?Ā  That’s called Nutella!

How Do You Use German Nougat?

Nougat is commonly used as a filling in cookies, chocolates, cakes, tarts, croissants, and “hƶrnchen”; 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:Ā  Nougat is chocolate-hazelnut layer at the very center of the Mozartkugel.Ā  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 ingredientĀ to be used in things.Ā  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.Ā  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 chocolate hazelnut rohmasse baking mozartkugel filling truffles gianduja

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.Ā  Unfortunately many brands of hazelnuts come already partially rancid.Ā  Or they’re old to the point of having lost a lot of their natural oils.Ā  Even different batches from the same brand can vary in quality.Ā  So far I’ve had good luck with these hazelnuts on Amazon.

First we’re going to roast the hazelnuts.Ā  This is critical for the flavor of the nougat.

Preheat the oven to 350 F.Ā  Place the hazelnuts in a single layer on a lined baking sheet.Ā  Roast until they’re golden, about 8-10 minutes.Ā  (Be careful not to over-roast or they will be bitter).Ā  If they have skins on them, place them in a clean dish towel and rub them against each other to remove the skins.

roasting hazelnuts in oven

Place nuts in a food process with the sugar and pulse to grind the nuts.

grinding hazelnuts and sugar in food processor

Continue to blend until the mixture comes together in a mass (resembling very thick peanut butter), about 5 minutes.

grinding hazelnuts in food processor

Add the melted cocoa butter or butter and blend until combined, scraping down the sides as needed.

adding butter to ground hazelnuts

Melt the bittersweet chocolate.Ā  I do it in the microwave, stirring every 30 seconds, more frequently towards the end.

melting chocolate

Add the melted chocolate and pulse until the mixture is combined and smooth, scraping down the sides as needed.

adding chocolate to ground hazelnuts

Scrape the mixture into a bowl, then cover and refrigerate until it is firm.Ā  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.Ā 

Made with cocoa butter it will keep for several weeks in the fridge.Ā  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.

nougat recipe german chocolate hazelnut rohmasse baking mozartkugel filling truffles gianduja

Enjoy!
nougat recipe german chocolate hazelnut rohmasse baking mozartkugel filling truffles gianduja

PIN ME!

german nougat recipe chocolate hazelnut rohmasse baking mozartkugel filling truffles gianduja

Be sure to also try our homemade Marzipan!

nougat recipe german chocolate hazelnut rohmasse baking mozartkugel filling truffles gianduja

German Nougat (Nuss-Nougat Rohmasse)

Kimberly Killebrew
Known as Nuss-Nougat Rohmasse in Germany, this chocolate hazelnut nougat is a popular ingredient used for fillings in cakes, cookies, pastries and candies, and for glazes, frosting and fondants.
Print Recipe
5 from 3 votes
Prep Time 10 mins
Cook Time 8 mins
Chill Time 4 hrs
Total Time 4 hrs 18 mins
Course Dessert, Ingredient
Cuisine French, German, Italian
Servings 12
Calories 283 kcal

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.Ā  Add the melted cocoa butter or butter and blend until combined, scraping down the sides as needed.Ā  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.Ā  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.Ā  Made with cocoa butter it will keep for several weeks in the fridge.Ā  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.Ā Ā 
    Makes about 19 ounces (540 grams) of nuss-nougat rohmasse.

Nutrition

Calories: 283kcal | Carbohydrates: 29g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 18mg | Potassium: 218mg | Fiber: 2g | Sugar: 23g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
Keyword Chocolate Hazelnut Nougat, German Nougat, Hazelnut Nougat, Nuss Nougat Rohmasse
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

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1 Comment →

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1 Response

  1. piku shabeer says

    November 21, 2021 at 9:31 pm

    This is exactly what I was looking for.

    Reply

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kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

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