Torrone dei Morti | Authentic Italian Torrone Recipe
This torrone variant is typically made in Naples for Halloween (or All Saints' Day) but we think it's fitting ANY time of year, particularly Christmas! A hard chocolate shell surrounds a soft, nougat center with whole hazelnuts.
It's very simple to make, too! Feel free to replace the hazelnut spread and hazelnuts with pistacchio cream and pistacchio nuts.
Watch the Pasta Grammar video where we make this recipe here:
For this recipe, you will need:
- 7 oz. (200g) dark chocolate
- 8 3/4 oz. (250g) white chocolate
- 7 oz. (200g) Nutella or similar hazelnut spread
- 5 1/3 oz. (150g) whole hazelnuts
- A small, aluminum loaf mold (about 6x4x2-inches or similar)
In a bain-marie, melt 1/3 of the dark chocolate (2 1/3 oz. or 65g) over low heat.
When it has completely melted, pour it into the aluminum mold. Use a brush to completely coat the surface of the mold with a thin layer of chocolate and pour any excess back into the bain-marie.
Place the mold in a freezer for 10 minutes, or until the chocolate has hardened completely.
Melt another 1/3 of the dark chocolate in the bain-marie and repeat the above steps to make a second coat of chocolate in the mold. Freeze it again for another 10 minutes.
Now it's time to make the filling! Melt all of the white chocolate in another bain-marie. Mix this thoroughly with the Nutella and whole hazelnuts. Pour the filling into the aluminum mold up to the brim.
Freeze the torrone for one hour, or until it is completely solid.
Finally, melt the remaining dark chocolate and brush this over the top surface of the torrone. Freeze for a further 10 minutes to solidify this final layer.
Use scissors to carefully cut and peel away the aluminum mold, one small piece at a time. Serve by cutting in slices with a knife. Keep leftovers refrigerated.