Crispy chocolate nougat. In my house, Christmas is not conceived without Suchard's nougat made at home with love. It is a super easy recipe in which I tell you some of my tricks to make it extra crunchy.

I love preparing it on small tablets to give to guests at Christmas or New Year's Eve and it has been more than once the perfect gift for school teachers.

I hope you like the recipe as much as I do. It is inspired by the Recipe of Happiness, a blog made to dream that unfortunately Sandra left many years ago but that continues to inspire me many times.


  • 225 g dark chocolate
  • 225 milk chocolate
  • 2 tablespoons cocoa cream with hazelnuts. Here You have my recipe
  • 75 g cocoa butter*
  • 45 g puffed rice


Melt the chocolate with the cocoa butter in a water bath

Add the cocoa cream with hazelnuts away from the heat

Let it temper before adding the puffed rice because if not, the rice will become soft and the nougat will not be crispy.

Distribute between the molds (I have used small ones and I have left 6 tablets)

Put them in the fridge until hard.

Tips and Tricks

  • * Cocoa butter is sold online on Amazon and Carrefour, in organic stores and a couple of tablespoons of coconut oil or Crisco, a butter sold in American stores
  • It is very important to wait until the chocolate mixture has cooled completely before adding the puffed rice as otherwise it will not be crispy.
  • You can substitute homemade nutella for your favorite nut butter
  • You can do it only with dark chocolate although the flavor will be much more intense
  • Difficulty: easy
  • Preparation time: 20 minutes longer and cooled
  • Servings: 6 tablets and 4 chocolates

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