CakeChristmas
CakeChristmas
Whole dome of frozen nougat wrapped in a thin, slightly irregular white shell. A small panel is broken on the front, pieces placed next to it, and reveals cream ice punctuated with almonds, pistachios and orange; no part of ice removed.
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Sets to reveal / Iced ice creams & desserts

Frozen Nougat with a Breakable White Chocolate Shell

A recipe by CakeChristmas / Updated on 30 October 2026.

A thin shell hides the iced dome and breaks to reveal the dried fruits.

14 cm dome under white chocolate shell / Swiss honey meringue, whipped cream, freezing

8Indicative portions
55 minPreparation
12 minBaking
6 h 50Rest & Cooling
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Dessert in this mood

The mold is lined with white chocolate before being filled with nougat; a small portion of shell is broken in service, without removing part of the dessert.

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Original quantity: 8 servings.

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Preparation

  1. Gently melt the white chocolate. With a brush, line the inside of a 14 cm silicone half-sphere mold, about 1.4 liter, in two thin layers. Allow to cool for 15 minutes between coats, then 20 minutes before filling. Keep the top edge fairly regular.
  2. Roast almonds and pistachios for 8 minutes at 150 °C. Melt 30 g of sugar in a small skillet until browned, add dried fruits and pour over baking paper. Cool and then crush.
  3. Put white, honey and 30 g of sugar in a bowl on a mild bain-marie. Whisk up to 71 °C, checking with a thermometer, then remove from the bath and beat until cooled and firm.
  4. Reserve a tablespoon of crushed dried fruit and some orange diced for finishing. Whisk the cold cream in soft Chantilly. Stir in the refrigerator meringue, then add the rest of the dried fruits and candied orange.
  5. Pour the nougat into the hull, without going over the edge; reserve any surplus in a small ramekin. Cover and freeze for at least 6 hours.
  6. Turn the dish over and gently remove the pan. Sprinkle the dried fruits and orange dice reserved around the base. Wait 8 minutes, then gently break a small shell panel with the edge of a spoon; place the pieces on the plate without digging the ice.
  7. Then serve portions with the red fruit coulis. The first revelation only removes the chocolate and shows the frozen nougat underneath.

Preserve and Serve

7 days in the freezer at 18 °C, well protected; do not refreeze after melting.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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