For the nougat mixture, beat butter and sugar until light and fluffy. Add nougat cream, cocoa powder and hazelnuts and mix until smooth and creamy. Cover the bowl and chill in the refrigerator for about 30 minutes.
Pour the coconut flakes into a deep plate.
Roll small balls from the chilled nougat mixture and roll them in the coconut flakes until they are “fluffy” all around. Press one almond flake into each ball as a beak. Attach two chocolate pearls as eyes on top of each.
Chill the finished chicks and remove from the refrigerator about 30 minutes before serving.
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