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.