Chocolate Nougat

Chocolate Nougat

This is a soft chocolate nougat, similar to what’s found in some well-known candy bars, except this one has more chocolate flavor. It’s the fourth musketeer, the one with attitude, the one the others were jealous of, and you make it in your own kitchen! The nougat becomes more tender a day or two after it is made.–Peter P. Greweling

LC Yes, You Can Note

We know what you may be thinking. Yes, you can make your own chocolate nougat. We have faith in you. And in this recipe. You can do it.

Chocolate Nougat

  • Quick Glance
  • (3)
  • 1 H, 30 M
  • 1 H, 30 M
  • Makes about 4 dozen candies
5/5 - 3 reviews
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  • For the meringue
  • For the syrup
  • For the nougat
  • For the chocolate coating


Prep the meringue

Lightly oil a 9-by-13–inch baking pan.

Place the egg whites, corn syrup, and vanilla extract in the large bowl of a standing mixer fit with a whip attachment. Do not begin whipping yet.

Make the syrup and the meringue

Combine the sugar, water, and corn syrup for the syrup in a 2-quart saucepan. Cover the pan and bring to a boil. Boil covered for 3 minutes, remove the lid, insert a thermometer, and continue to cook over high heat without stirring. When the syrup reaches 233°F (112°C), begin whipping the egg whites on high speed.

When the syrup reaches 257°F (125°C), immediately remove it from the heat and quickly pour the hot syrup into the whipping whites mixture in a constant stream. Continue whipping on high speed for 8 minutes.

Make the nougat

Sift together the milk powder, cocoa powder, and confectioners’ sugar. Turn off the mixer, add the sifted dry nougat ingredients, and mix on low speed just until combined.

Add the unsweetened chocolate and mix on low speed just until combined. If white streaks remain, gently fold in the chocolate by hand with a rubber spatula until the streaks disappear and the meringue is homogeneously chocolatey in appearance.

Press the nougat into the prepared baking pan in an even layer. Allow the nougat to cool completely to room temperature, about 2 hours or you can let it rest overnight. When the nougat is cool, cut it into 1 1/2-inch squares.

Coat the nougat

Dip the nougat in the tempered chocolate (see Dipping Master Techniques, below). Mark the tops of the chocolate nougat with waves, if desired (see Making Waves, below). You know what to do from here.

Print RecipeBuy the Chocolates and Confections at Home cookbook

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    • Dipping Master Techniques
    • Set up your work station from left to right with undipped nougat squares, tempered chocolate for dipping, and a pan lined with parchment for the dipped nougat. (Left-handed workers may set the station to flow in the opposite direction.) Rest the bowl of tempered chocolate in a pan or other container so that it can be tilted toward you.

    • Place a square of nougat upside down in the tempered chocolate.

    • Place the tines of a dipping fork on top of the nougat and gently push the nougat into the chocolate to submerge it. With a swift J motion, invert the dipped nougat onto the dipping fork and lift it out of the chocolate. (When lifting the nougat, try to allow one side of the dipped nougat to extend past the end of the fork. This will make it easier to put it down.)

    • Lower the fork so that the bottom of the dipped nougat touches the surface of the tempered chocolate. Do this 6 to 8 times.

    • Glide the bottom of the dipped nougat across the edge of the bowl to remove any excess chocolate. This will prevent a foot from forming when the nougat is put down.

    • Place the dipped nougat on the parchment-lined baking sheet.

    • Making Waves
    • After dipping the nougat, wait for a minute or two until the chocolate begins to set very slightly.

    • Place your dipping fork on the chocolate, flat on the top of the piece. Pick the fork up slowly, pulling a little of the chocolate up with it. As you pick up the fork, move it slightly forward to create a wave pattern in the chocolate. When done at the correct moment, the wave will be smooth and relatively well defined. If applied after the chocolate has set too much, the wave will look more like a scar. A little bit of practice will help you to know the right moment to make the wave.

    • Keys to success
    • Sugar cooking temperature is always critical. Use an accurate thermometer to cook your sugar.

    • If you want slightly firmer nougat, cook the sugar mixture to a temperature 3° to 4°F higher. For softer nougat, cook the sugar mixture to a temperature 3° to 4°F lower.

    • Make certain that the bowl is free of fat and that the egg whites do not have any yolk in them.

    • Whip the egg whites on the mixer’s highest speed to achieve the best aeration.

    • Stream the hot syrup down the inside edge of the mixing bowl so that it goes into the whites and not on the whip or bowl.

    • Add the hot syrup to the egg whites in a moderate stream, neither very slowly nor in one gush.

    • Do not mix the nougat for a long time after the chocolate has been added. Mix only until incorporated.


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    1. Hi, can use buttermilk powder instead of just plain milk powder, and if not, do I really NEED the milk powder? Thanks!

      1. Hi Zack, you should be fine using buttermilk powder. Please let us know how your chocolates turn out.

    2. I’m looking for a cherry nougat filling that I can dip in chocolate. You know like a cherry center without the cherry any suggestions ?

    3. My follow-up question to such a question is what candy bar do you like depending on your emotional state?! LOL. Mine is Mr. Goodbar when I am feeling stressed or down or whatever. When feeling good or happy, it’s Hershey’s, with almonds, please! LOL

      1. Gisella, I looooove your question—and your answers! Am sitting here laughing and nodding in agreement. As for me, peanut butter cups when I am in need of comfort and Snickers when I am happy. Anyone else?

    4. Hi Beth, I’ve tried a number of nougat recipes but they all turn out hard. May I know what makes the nougat soft and fluffy? Is it the extended whipping time? Is it the temperature that you boil the syrup? Or is it something else ?

      Wei meng

      1. Hi Wei meng, thanks so much for your question. I would start off by checking your candy thermometer to ensure the accuracy. Syrup cooked to higher temperatures will harden upon cooling. If your thermometer is accurate, try bringing your syrup a few degrees lower than specified in the recipe and see if that helps with the final consistency.

    5. Can there be a substitute for egg whites because I am an Indian vegetarian …no egg or no meat etc….

      1. Hi Shruti, I spoke with Sita, one of our testers well versed in Indian cuisine, and she suggested that you try Ener G egg replacer which is made with tapioca and potato starch. Since we didn’t test this variation, we can’t guarantee success especially as it will alter the texture and taste a bit. That being said, we sure are curious how it works so please check back in and let us know.

    6. Been looking for a recipe similar to this but was going to try and experiment but now this recipe looks like what I want. Now I can go on creating the perfect dessert. Happy happy me. Thank you very much.

      1. Milk powder is sort of the powdered equivalent of evaporated milk. It lends a more milk chocolate-y taste to chocolate confections, such as this one, without altering the consistency of such a lovely nougat as regular milk would. If you look at your local grocery store in the baking aisle or do a Google or an Amazon search, M., you’ll find inexpensive options galore.

          1. Hi Terri, malted milk powder is a sweetener made from barley malt, wheat, milk, and a touch of salt, as opposed to milk powder which is just dried milk. I’ve never tried to interchange the two in a recipe for a nougat so I’m not entirely sure how the malted milk will react. If you are up for a fun experiment, give it a try—and please report back!

    7. I’ve just tried making this nougat but it’s really dry. Any suggestions as to where I’ve gone wrong? I weighed out all the ingredients correctly & double checked them but as soon as I added the dry ingredients the mixture became really stiff.

    8. Whenever I am at the til paying for groceries, I always pick up a chocolate & nougat (sometimes with caramel) candy bar- my favorite. I never thought to make my own bite-sized chocolate bars, thanks for the recipe…I will definitely be be making/attempting these soon!

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