Alive and Cooking

Chocolate Pistachio Nougat

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200g milk cooking chocolate (melted over a double boiler)
150g pistachio nuts
3 large egg whites
300ml corn syrup
300g caster sugar
½ cup water
2 tsp vanilla extract


Combine the corn syrup, water and sugar in a saucepan and gently melt together, when combined turn heat up to a boil for about 5 minutes or until threads are achieved (225°c).

Whisk the egg whites until stiff then slowly pour in one third of the sugar syrup.

Continue gently boiling the sugar syrup until it has reached the “soft ball” stage (275°c).

While still whisking the egg whites slowly pour in the remaining syrup until all combined.

Pour in the melted chocolate, vanilla and pistachio nuts and whisk slowly until smooth.

Pour into a baking paper lined tray and allow to cool, then refrigerate overnight.

Chocolate Pistachio Nougat