Chocolate Nougat Crème

serves

cooking time

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Prehead Oven
Ingredients
  1. 3 large egg whites(no specks of yolk allowed!)
  2. 1/2 teaspoon cream of tartar
  3. 2/3 cup light corn syrup
  4. 1/4 cup granulated sugar
  5. 1 1/2 teaspoons unflavored powdered gelatin
  6. 1 tablespoon unsweetened cocoa powder
What to do?
In a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until they look foamy. Add the cream of tartar and continue to beat until the whites reach soft peak stage(lighting the whisk will create a little mountain of egg whites, but it's point peak will immediately flop over), about 3 minutes reduce the mixer speed to the lowest setting and let that run while you make the sugar syrup.

Mix the corn syrup, sugar, and 1/4 cup water in a medium saucepan and attach a candy thermometer to the pan. Cook over medium-high heat, stirring constantly, until the syrup goes from cloudy to clear. Stop stirring and continue heating on medium-high until the syrup reaches 234 DF on the thermometer. Immediately remove the pan from the heat, raise the mixer speed to medium-low, and drizzle the hot sugar syrup into the egg whites in the mixer bowl in a thin, steady stream, aiming for a spot inside the bowl about 1/2 inch from the rim. (Reserve the pan you used for the syrup.) Once the syrup is well combined, increase the speed to medium-high and beat until the mixture looks glossy and has cooled until it's just warm to the touch, about 3minutes.

While the sugar is whipping, bloom the gelatin by combing it with 1 tablespoon cold water in a small cup. Stir, and let the gelatin sit in the water until it completely hydrates and begins to soften, about 1 minute. Once it has bloomed, add the gelatin to the reserved(still warm) syrup pan and stir until the gelatin completely melts and becomes a clear syrup.

After the mixture gets it beautiful sheen, drizzle in the gelatin syrup and mix on medium-high speed for about 1 minute. (Pouring it through a strainer helps keep the stream consistent.) Use a fine-mesh strainer to sift the cocoa powder, then mix until its completely combined, about 1 minute. Transfer to an airtight container and use it immediately or store it for up to 1 week in the fridge. Before using, stir to loosen the crème.