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1
Place the chocolate in a 2-quart mixing bowl.
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2
In a 1-quart saucepan over medium heat, bring the cream to a boil.
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3
Pour the cream into the bowl with the chocolate.
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4
Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until smooth and thoroughly mixed.
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5
Cover, let cool to room temperature, then chill in the refrigerator until thick but not stiff (2 to 3 hours).
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6
Line a baking sheet with parchment or waxed paper.
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7
Place the nougatine circles on the baking sheet with 1 inch of space between them.
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8
Fit a 12-inch pastry bag with a large, plain round tip with a 1/2-inch opening and fill partway with the chocolate mixture.
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9
Holding the pastry bag 1 inch above the circle, pipe a 1-inch-high mound of the chocolate mixture in the center of each circle.
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10
Or use a small ice cream scoop to form the mounds.
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11
Lean 2 nougatine squares against the chocolate mound, making them touch at the top, to enclose the chocolate.
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12
Refrigerate the nougatine triangles until they are set (about 15 minutes).
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13
Place each triangle in a paper candy cup.
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14
In a tightly covered container wrapped in several layers of aluminum foil, the nougatine triangles will keep for 2 weeks in the refrigerator or 2 months in the freezer.
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15
Make sure to place a piece of parchment or waxed paper between each layer of the nougatine triangles.
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16
They will become soft and sticky if exposed to too much moist or humid air.
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17
The nougatine triangles are best served at room temperature.
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18
Substitute krokant circles and squares (page 150) for the nougatine.
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19
Any truffle cream can be used for the chocolate mounds.
