Melt the chocolate in the microwave, stirring from time to time and making sure to reach the temperature of 40 °C.
When the chocolate has melted completely, add the cream and blend until you get a homogeneous mixture. Then add the inclusion.
Pour the mixture in a silicone mould covered with a transfer sheet.
Refrigerate at 16-18 °C until the mixture has completely crystallized.
Once the nougat is done, remove it from the mould and remove the transfer sheet.