John Myers
Nougat Brittle Eggs
The perfect nougat brittle eggs recipe with a picture and simple step-by-step instructions.
- 200 g Almond nougat raw mass
- 150 g Dark chocolate
- 150 g Hazelnut brittle
- Cover a firm, cold-resistant surface with baking paper. Cut small portions (about 10 g) from the raw nougat mixture with a teaspoon and roll out egg-shaped between your hands. Hold your hands under cold water beforehand and only dry them so that they are still slightly damp. Repeat this process every now and then.
- Place the blanks on the baking paper. When all the eggs are shaped, place them together with the underlay in the freezer for at least 2 hours. They must have become really firm again.
- Melt the chocolate over a bain-marie over a mild heat. Put the hazelnut brittle in a bowl and keep it ready. Also have a piece of baking paper ready so that the dipped eggs can be placed there later.
- Now take the cold, well-set blanks out of the freezer. Dip them quickly into the chocolate one after the other. Take out with a (praline) fork, tap the fork several times on the edge of the pan to drain off the excess chocolate and immediately add the dipped egg to the brittle. Swing the bowl vigorously back and forth and make circular movements so that the egg is thickly coated in the brittle. Lift out, place on the prepared baking paper and let it set there. Since the blanks come out of the freezer, this can be done very quickly.
- Now you can decide ……………. pack it nicely and give it away ……….. or eat it yourself ….. ;-)))
- The number of people mentioned above relates to a serving of 21 pieces.
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