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  • Writer's picturePasta Grammar

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.


torrone-recipe-how-to-make-italian-hazelnut-halloween-dessert-christmas-dei-morti
Torrone dei Morti Recipe | Italian "Torrone of the Dead"

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.



Buon appetito!



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4 Comments


Rachel VanHyfte
Rachel VanHyfte
May 10, 2023

Would this still work in a silicone baking tray instead of aluminum?

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gnine0326
Dec 29, 2021

I made this for Christmas and it was a hit! The nougat was so tasty. Only wish I took a picture.

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vukcevic.i
Dec 26, 2021

Noob question, raw or roasted hazelnuts?

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donpaladino
Jan 06, 2022
Replying to

Uh.....why not do both?

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