Homemade Toffifee

COOK TIME
25 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Melt the candies with cream in a saucepan over medium heat. Fill half of the silicone mould with the still hot caramel mass. Chill for 5-10 minutes. Form a hollow with your fingers and press the rim up.

2. 2

   Melt the nougat in a pot slowly, stirring. Place 1 hazelnut in each of the caramel hollows. Put the liquid nougat mass into a piping bag and fill the caramel hollows. Leave to set in the fridge for approx. 20 minutes.

3. 3

   Melt the chocolate over a warm water bath. Using a spoon, place small blobs in the middle of the cooled nougat mixture. Gently tap the mould onto the work surface so that the chocolate spreads. Allow to set, remove from the silicone mould and serve.

Nutrition Facts

KCAL
90 kcal

CARBS
10 g

FATS
4 g

PROTEINS
1 g