Noisette Easter Eggs

5 from 6 votes
Prep Time 35 minutes
Cook Time 10 minutes
Rest Time 5 hours
Total Time 5 hours 45 minutes
Course Dinner
Cuisine European
Servings 1 people



  • 250 g Nougat raw mixture, light
  • Raw nougat, dark


  • 150 g Whole milk callebaut callets
  • 1 tsp struck Coconut oil
  • Hazelnut brittle


To the forms:

  • One or more silicone mats with egg hollows are required for the production. But it also works with the thin plastic sheets, in whose hollows some bought Easter eggs were packed for stabilization (see picture no. 5). I never disposed of them, so I always have practical molds for various Easter egg recipes. However, the filling compound must always be lukewarm. If it is too hot, the hollows of the thin plastic film lose their shape and "shrink" a little ... ;-)) Otherwise they can be cleaned easily and can be used again and again.


  • Rinse the molds with cold water, knock them out lightly and keep them ready on a smooth, solid surface. For me it was a silicone mat with 15 approx. 3.5 cm small and 2 plastic sheets with 8 approx. 4.5 cm large eggs each. Since I later did not put the egg halves together into a whole egg before dipping, the total amount of ingredients resulted in a serving of 31 half eggs in two sizes (see number of people above).
  • Bring water to a boil in a large saucepan. Then put a serving bowl on top, remove the saucepan from the heat and let the light nougat melt gently while stirring. When it starts to runny, remove the bowl from the pan and let the rest melt completely without heat and while continuing to stir. If the raw nougat becomes too hot, it quickly loses its consistency and color.
  • Pour the mixture into the egg hollows up to 3 mm below the edge. But always only about 5 pieces and then press dark nougat into each of them along the small strips. Fill the next, put in strips ... etc. When all are filled, spread the swollen, light-colored mass over them from pressing the strips in and fill the eggs with the remaining, light-colored filling up to their edges. Finally, smooth the surface by stroking the silicone mat with the back of a large knife or with a palette and tapping it several times on the table top for the plastic forms. Then place the molds with the solid base in the freezer for at least 5 hours. But preferably overnight. This allows the tender nougat to freeze properly (it should "rattle" when you hit the shape on the table top) and it does not immediately dissolve when you dip it.

The diving:

  • Line a large, firm surface (baking sheet is also possible) with aluminum foil and have the brittle ready. Proceed in the same way for the coating as for dissolving the nougat. That means, do not put the Callebaut callets (a bit more noble couverture) and the coconut oil in the bowl until the water in the pot has boiled, remove it from the heat and dissolve it just as gently and while stirring as the nougat. Then remove the bowl from the hot water and stir the mixture until it is only lukewarm. So you are on the safe side and the nougat blanks will not dissolve.
  • Take only one mold out of the freezer for dipping. Squeeze out all the eggs, dip them quickly and one after the other, lift them out with a praline fork or a normal one, knock off the excess mixture a little and place on the aluminum foil. But never more than 2 pieces, because a little brittle has to be sprinkled over it immediately, as the ice-cold blanks let the couverture solidify in a flash. Then it is no longer possible.


  • When the coating of the eggs has become solid, remove them from the foil, cut off the protruding edges with a sharp, pointed knife and then pack them up nicely for giving away ...... or enjoy yourself .. ;-)))
  • Like all self-made pralines, they should be stored in a cool place, but not necessarily in the refrigerator. Otherwise they start to "sweat" there, and that doesn't make them look so good anymore.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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