Ingredients
Nougat filling: 1 jar (7 oz / 200g) marshmallow fluff (or melted marshmallows), 1 cup cold heavy whipping cream
Chocolate coating: 1 1/2 cups milk chocolate chips (or dark chocolate), 1 tbsp coconut oil or vegetable oil (for a smooth melt)
Instructions
1. Whip the filling: In a large bowl, whip the heavy cream until stiff peaks form. Gently fold in the marshmallow fluff until completely smooth and fluffy.
2. Layer in loaf pan: Line a standard loaf pan with parchment paper or plastic wrap. Spread half of the melted chocolate evenly on the bottom. Pour the whipped chocolate nougat mixture over the top and smooth out the surface.
3. Coat & Chill: Pour the remaining melted chocolate over the top to fully enclose the nougat. Transfer to the freezer for at least 3-4 hours until fully firm.
4. Slice & Serve: Lift the loaf out using the parchment overhang, slice into individual candy bar rectangles, and keep stored in the freezer until ready to serve.