If you had to talk about two of the most famous and traditional nougats at Christmas, they would undoubtedly be soft and chocolate. Thinking of Christmas means thinking of them. However, today there are many people who have to deprive themselves of taking a piece because their intolerance or allergy to lactose prohibits them from enjoying them.
Lactose intolerant people do not have the ability to digest it. This occurs because the body does not produce enough lactase (responsible for breaking down lactose), so they cannot tolerate it properly and transform it into gases and acids that cause symptoms such as:
- Nausea
- Bloating and stomach pain
- Diarrhea
- gases
- Weightless
- It is an uncomfortable disease but, luckily today, allows people who suffer from it to lead a practically normal life. Lactose-free products have multiplied in restaurants and supermarkets and the variety, within what is possible, is quite wide. However, it is possible that, in the face of Christmas, it is difficult for us to find a lactose-free nougat and, therefore, we suggest that you dare to make it yourself at home.
- You will win with the lactose intolerant and the rest of the guests will not notice the difference! You will have a delicious nougat thanks to this cheap, easy and quick recipe (it won’t take you more than 20 minutes to make it). Enjoy with the Christmas desserts!
Lactose-free chocolate and hazelnut nougat recipe
Before you start you should get a nougat pan or homemade nougat mold (you can use one or two cartons of milk cut in half and well washed). Now yes, let’s go for the ingredients!
What do you need?
- Lactose-free milk chocolate
- Lactose-free dark chocolate
- 200 gr. roasted and peeled hazelnuts
- 150 gr. sugar
- 50 gr. lactose-free puffed rice
How to make it step by step?
- The first step is to put the sugar in a pan over medium-low heat. This will take you a while and you need to be patient. Do not stir and let it take on an amber color. When this happens, remove it from the heat and stir well so that it completely caramelizes.
- Next, add the hazelnuts to the caramel and mix well. You must do this step quickly since if you take too long, the caramel will harden and it will be more and more difficult for you to mix it and for all of them to be well integrated. When you have it, put the mixture in a food processor and grind it to get a hazelnut praline. This is the most important step because you must be patient to achieve it. At first, you will chop the hazelnuts and you will see the much chopped pieces, but you must continue grinding until they remove the oil they have inside and you get a practically liquid paste.
- On the other hand, melt the two lactose-free chocolates (milk and dark) in a bain-marie in the proportion that you like best. Do it over low heat to prevent them from burning and, when you have them ready, remove them.
- Now add 2 tablespoons of the praline that you have prepared in the first step. Our recommendation is that, first of all, add one and a half, and mix well with the melted chocolates and taste. If you see that it is soft, add a little more and try it. This way you will get a flavor with personality, the one you like the most! With more chocolate flavor or with more hazelnut flavor. When you have the point ready, also add the puffed rice (make sure it does not contain lactose either) and mix until everything is integrated.
- Finally, all that remains is to put all our mixture in the mold that we have prepared. Fill it, press gently to make it compact and let it cool in the fridge for between 2 hours and a day. To enjoy!