Four types of toppings for cakes: Nut and nougat mousse

1.

Finely chop the chocolate. Put the nougat cream in a small bowl and stir over a warm water bath for 1–2 minutes until creamy, remove from the heat and let cool down a little. Meanwhile, whip the cream until stiff. Fold first chocolate, then cream into the nougat cream. For example with sponge cakes