Copycat Nosebleed Nougat
Copycat nosebleed nougats from Universal Studios' Weasley's Wizard Wheezes - made with a marshmallow center then topped with creamy chocolate and crunchy sugar pearls and pistacchios.
Equipment
Ingredients
FOR MARSHMALLOW FILLING:
- 3 packets gelatin
- ½ cup cold water for blooming gelatin
- ½ cup water for boiling
- 1 ½ cups granulated sugar
- 1 cup light corn syrup
- ¼ teaspoon salt
- 1 tablespoon vanilla
- ½ cup confectioners sugar
FOR CHOCOLATE SHELL & TOPPINGS:
- 24 oz milk chocolate chips (separated into 12 oz)
- ¼ cup coconut oil
- white sugar pearls for topping
- deshelled pistacchios for topping
Instructions
- Prep a baking sheet with a silicone mat or parchment paper. Grease lightly with cooking oil (optional) then use a sifter to dust on an even layer of confectioners sugar. Set aside.
- In the bowl of a stand mixer with a whisk attachment, bloom the gelatin in a half cup of cold water for 5-10 minutes, until it is doubled in size.
- Meanwhile, in a pot over medium high heat, melt together the sugar, corn syrup, water, salt and vanilla. Bring to a low simmer and use a candy thermometer to bring the sugar temperature up to 240°F. When it hits 240°F, remove from the heat.
- Put the stand mixer on the lowest stir setting. Slowly pour the hot sugar syrup into the bowl in a steady stream. Once the contents of the pot have been added to the bowl of the mixer, slowly increase the stir speed to whip.
- Whip the sugar mixture for 10-15 minutes, until it is creamy white in color and holds soft but stiff peaks. If the peaks are too soft, the marshmallow won't set. The peaks should hold shape when the whip is removed from the mixer and not curve over at the tip. Whip until it resembles marshmallow fluff.
- Pour the marshmallow fluff onto the prepped baking sheet. Use a spatula to spread the fluff into an even layer. The fluff should be about a half inch thick from edge to edge. It may not reach all the way to the sides of the pan - use the spatula to square off any edges.
- Use the sifter to dust the top of the marshmallow. Cover from edge to edge. Let the marshmallow sit for 6-8 hours, until fully set and firmed up.
- Once the marshmallow is set, use a pizza wheel or sharp knife to cut the marshmallow into even strips, about 1 inch wide and 2 inches long - rectanglular shape. Dust the edges where you cut with confectioners sugar if the knife begins to stick. Separate the rectangles and tap off the excess powdered sugar.
- Arrange the marshmallow rectangles on a cooling rack over a clean baking sheet lined with parchment. Make sure the marshmallows about at least a quarter inch of space between them and all of the marshmallows are fully over the sheet below.
- Using a double boiler, melt together 12 oz of chocolate chips with the coconut oil. Stir until completely melted and smooth. Remove from the heat and then stir in the remaining 12 oz of chocolate chips. Stir continuously until the chocolate chips are completely melted and the chocolate appears glossy.
- Pour the chocolate in an even stream over the marshmallow rectangles from edge to edge, making sure to cover the corners. Once the marshmallows are coated and have stopped dripping, you can reuse the excess chocolate in the baking sheet to continue coating the rest of the marshmallows.
- Allow the chocolates to set at room temperature for 10 minutes to start setting the chocolate, then arrange four sugar pearls and 3-4 pistacchios on either side of the top of the chocolates. Lightly press the pearls into the chocolate to help them stick.
- Line another clean baking sheet with parchment or a silicone mat. Use a spatula to carefully remove the chocolates from the cooling rack and arrange them in rows on the baking sheet. Transfer to the fridge and chill for one hour or long enough to set the chocolate coating.
- Keep the chocolates chilled until ready to serve. Serve to unsuspecting first years and enjoy!
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