NUTELLA CHOCOLATE TORRONE - ITALIAN TORRONE
The most famous Italian Torrone abroad is the white Christmas nougat, but few people out of Italy know this amazing Chocolate Torrone that is incredibly easy to make and so delicious!This is a traditional recipe from Naples and it's called "Torrone dei morti" (literally "Torrone of the deads"), because it's usually made for All Saints' Day (Halloween).A hard dark chocolate shell encloses a soft and melt in your mouth white chocolate Nutella filling with irresistible crunchy hazelnuts!Perfect for the Holiday and Christmas season too, you can make it many days in advance and anybody will love it!
Ingredients
- 300 g (10,5 oz) dark chocolate
- 350 g (12 oz) white chocolate
- 100 g (3,5 oz) milk chocolate or the same amount of white chocolate
- 350 g (12 oz) Nutella
- 230 g (7 oz) hazelnuts
Instructions
- Finely chop 200 g (7 oz) of dark chocolate and melt over bain marie or in microwave. Consider that dark chocolate should be melted at max. 50°C-122°F and you should use it when cooled down, after about 15-20 minutes, at 33°C-91°F. A thermometer is not essential, you can use the chocolate when it is still melted but not too runny, but if you want, you can temper the chocolate to get a perfect shiny chocolate shell.
- Pour the slightly cooled down melted chocolate into a silicone loaf pan (23x10cm-9x4inch), or a disposable aluminium loaf pan, or a classic loaf pan well greased with butter and lined with parchment paper.
- Coat all the pan with an even melted chocolate layer. You can use a brush to spread it well. Put the coated mold into refrigerator until it hardens.
- Meanwhile toast hazelnuts for 2-3 minutes in a hot non-stick pan over low heat tossing often to avoid burnirng them. Transfer into a bowl and set aside.
- Finely chop white and milk chocolate and melt into microwave or bain marie.
- Add Nutella and mix well until combined.
- Incorporate toasted hazelnuts.
- Transfer the Nutella mix into the hardens chocolate loaf pan and place in freezer for about 30 minutes or until the top hardens.
- Finely chop 100 g (3,5 oz) of dark chocolate and melt over bain marie or microave and wait some minutes until slightly cool down.
- Pour the melted chocolate onto the hardened hazelnut Nutella filling into the loaf pan and use a brush to spread and seal it well.
- Place in refrigerator for at least 4 hours to hardens completely.
- Unmold it, use a hot knife to remove - if you have - the chocolate surplus sides on the bottom (this happens if you use a loaf pan that is a bit larger than the torrone mix amount).
- Bring at room temperature for about 20 minutes before slice it into thick slices.
Video
Notes
Store at room temperature (19-20°C) for about 10 days.
If you live in a hot climate, store in refrigerator but remember to bring at room temperature for about 20 minutes before slice it.