Easy to Chew Orange Chocolate Soft Nougat

This orange chocolate soft nougat is a melt-in-your-mouth treat that combines the zesty flavor of orange with rich chocolate in a tender, chewy base. Unlike traditional nougat, which can be firm and sticky, this soft nougat has a marshmallowy texture that’s easy to chew, making it suitable for those who enjoy a softer, IDDSI-friendly version.

IDDSI Level 7 Easy to Chew Orange Chocolate Soft Nougat Recipe

The orange zest and juice add a refreshing citrus note to the rich, chewy nougat, while the chocolate provides a satisfying depth. By adjusting the texture for IDDSI levels, this recipe makes a traditional nougat treat accessible for those following texture-modified diets, ensuring a safe and enjoyable dessert experience.

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Servings: 16

Course: Dessert

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

Nougat Base

• 1/4 cup water
• 1/4 cup honey
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup light corn syrup
• 2 large egg whites at room temperature
• 1/2 teaspoon vanilla extract
• 1 tablespoon orange zest

Mix-Ins

• 1/2 cup semi-sweet chocolate chips or chopped dark chocolate
• 1 tablespoon orange juice optional, for added flavor and moisture

Equipment

• Saucepan
• Candy thermometer
• Stand mixer or electric hand mixer
• Loaf pan
• Parchment paper
• Rubber spatula
• Sharp knife

Method

 

1. Line a loaf pan with parchment paper, leaving extra on the sides to easily lift out the nougat once set. In a small saucepan, combine water, honey, sugar, salt, and corn syrup. Place over medium heat and stir until the sugar dissolves. Continue to heat until the syrup reaches 250°F (120°C) on a candy thermometer.
2. While the syrup heats, beat the egg whites in a stand mixer on medium speed until soft peaks form. Once the syrup reaches 250°F, carefully pour it in a thin stream into the egg whites while beating on medium speed. Avoid pouring directly onto the whisk to prevent splattering. Increase the mixer speed to high and beat until the mixture thickens and becomes glossy, about 5-7 minutes. Add the vanilla extract and orange zest, mixing just until combined.
3. Gently fold in the chocolate chips or chopped chocolate, allowing them to swirl slightly without completely melting. Fold in the orange juice to enhance moisture and flavor.
4. Pour the nougat mixture into the prepared loaf pan, spreading it evenly with a spatula. Allow the nougat to cool and set at room temperature for at least 4 hours, or until it holds its shape and has a soft, marshmallow-like texture.
5. Once set, lift the nougat out of the pan using the parchment paper. Slice into small squares or bars with a sharp knife.

Notes

IDDSI Texture Modifications:

• Puree 4 (PU4): Blend the nougat in a food processor with a small amount of orange juice or water until smooth. Adjust with liquid as needed to reach a pudding-like consistency that doesn’t flow off a spoon.
• Minced & Moist 5 (MM5): This recipe does require chewing endurance that is often not recommended for this level. If appropriate, may be turned into a lollipop instead. Swap in nut butters for nuts.
• Soft & Bite-sized 6 (SB6): Shape into small bites no larger than 15mm.

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Macro Adjustments:

• Protein: To increase, fold collagen powder in during the last mixing step.
• Fats: Use less chocolate or skip nuts, stick to egg whites only. To add, fold in nut butter for a creamier texture, drizzle melted chocolate over top before it sets.
• Carbs: Use high percentage cocoa chocolates (dark) or substitute part of the sugar with monk fruit sweetener.

Dietary Swaps:

• Gluten-free: Naturally gluten free.
• Dairy-free/Vegan: Use 1/2 a cup of aquafaba whipped like the egg whites, 1/8 tsp cream of tartar if you have to help with stability of the whip. Use your favorite sweetener in place of the honey.

Low-Spoons Shortcuts:

• Skip the orange zest/juice if low on energy; vanilla alone still works well. Use mini chocolate chips to skip chopping. Use store-bought marshmallow fluff and fold in flavorings.
• Microwave the sugar/honey/corn syrup mix in a heat safe container to 250°F.
• Make a double batch and freeze slices in parchment paper for a quick to thaw high energy snack.

More Reading
Add this Easy to Chew Red Wine Poached Egg in your recipe rotation for some French cuisine flair, or check out recommended dysphagia kitchen tools here.

Every recipe here is designed for texture sensitive eaters: from dysphagia to dental issues to picky eaters. Get recipe roundups and practical tips by joining the mailing list.