Homemade Chocolate Torrone
Chocolate Torrone, it can’t be Christmas in Italy without Torrone! And needless to say one of our favourites is a creamy chocolate treat filled with hazelnuts. A delicious new tradition to share with your family at Christmas.
Chocolate Torrone, a creamy delicious chocolate Treat, the perfect holiday dessert. You know how some people talk about desserts and call them “Death by Chocolate“? Well my friends you haven’t tasted anything until you’ve tried this. This is absolute chocolate heaven. Probably one of the most popular Italian Christmas treats!
For approximately the first 10 years that we have lived in our home, we had the perfect neighbours, well at least they were for me. We lived beside a Chocolate Factory. Life couldn’t have been better. Well actually it got better when they asked me to work for them at Easter Time. Oh what luck that was!
They would make their own Chocolate Torrone and Nougat Torrone every Christmas and then come Easter, that’s when the real fun started. Right after Christmas they would start getting ready for the biggest Chocolate holiday of the year.
It was so busy at that time people coming and buying every imaginable size of egg. Having their own special gift placed in an egg for a loved one.
They were amazing people and I loved that working experience. Never mind the buckets of broken chocolate calling my name. I can remember during those months of the year, we would all come out of the house, sniff the air and chime “Yup, our neighbours are awesome”.
Unfortunately like a lot of family owned businesses in this country, they were forced to close up. Another great business lost and forgotten. Chocolate Torrone is incredibly easy to make and equally easy to eat, full of toasted hazelnuts and dark chocolate, milk chocolate and white chocolate and a little Nutella.
Recipe Ingredients
- Dark chocolate – good quality
- Milk chocolate – good quality
- White chocolate – good quality
- Nutella – hazelnut cream spread
- Hazelnuts – whole hazelnuts peeled and toasted
For the hazelnut spread you can use storebought or homemade or even substitute with chocolate spread.
How to make it
Place the coating chocolate, broken into pieces in a medium bowl over a pot of water (bain marie) be sure to make sure bowl does not touch the water and melt until smooth, stirring often with a spatula or whisk.
Remove the bowl from the heat and coat a silicone loaf pan or a parchment paper lined loaf pan. Swirling or brushing the chocolate to coat evenly, drain any extra chocolate back into the bowl.
Freeze the loaf pan until it hardens, coat one more time and freeze again. The remaining chocolate will be used for the topping.
While the coating is in the freezer, melt together the milk, white and dark chocolate the same way as above. Once they are melted, remove the bowl from the heat and stir in the hazelnut cream spread, continue stirring until smooth.
Fold in the toasted cooled hazelnuts, remove the loaf pan from the freezer and add the hazelnut filling. Refrigerate, remove from the fridge and cover with the remaining dark chocolate coating. Cover lightly with foil and refrigerate until firm. Remove from loaf pan and slice or chop into pieces.
How to roast hazelnuts
Pre-heat the oven to 350F/180C. Place the nuts in a single layer on an ungreased baking sheet. Bake 5 to 8 minutes or until they are lightly golden brown, remove immediately from the pan to a clean bowl to cool. Do nut leave them on the pan as they will continue to bake as the pan cools.
More Chocolate Recipes you may Enjoy!
- Old Fashioned Chocolate Fudge
- Chocolate Almond Biscotti
- Easy Chocolate Chip Whipped Shortbread
- One Pan Chocolate Pudding Cake
- Italian Chocolate Pastry Cream
- Homemade Panforte
How to store Chocolate Torrone
It should be stored in an airtight container or plastic bag in the fridge. Or at room temperature as long as it is a cool and dry area. It will last up seven days. It can also be frozen in a freezer safe bag or container. It will keep for up to 6 months in the freezer.
So if you are looking for a delicious Chocolate recipe this Holiday season I hope you give this Chocolate Torrone a try and let me know. Enjoy!
Chocolate Torrone
Ingredients
COATING
- 12.3 ounces dark chocolate (good quality)
FILLING
- 5.3 ounces milk chocolate
- 3.5 ounces white chocolate
- 3.5 ounces dark chocolate
- 1/2 cup Nutella
- 1 3/4 – 2 cups Hazelnuts (whole peeled and toasted)
Instructions
- COATING
- On low heat place the coating chocolate (broken into pieces) in a medium bowl over a pot of water (make sure bowl does not touch the water). Melt until smooth, stirring often with a spatula or whisk. Remove from heat and coat a silicone loaf pan 8.5 x 4.5 inch (22 x 11 cm), or a parchment paper lined loaf pan. Swirling or brushing the chocolate to coat evenly, drain any extra chocolate back into the bowl. Freeze the loaf pan for about 10-15 minutes or until hardens, coat one more time and freeze again for 10 minutes. The remaining chocolate will be used for the topping.
- FILLING
- While the coating is in the freezer, melt together the milk, white and dark chocolate the same way as above. Once it is melted, remove from the heat and stir in the Nutella, continue stirring until smooth. Fold in the hazelnuts, remove the loaf pan from the freezer and add the hazelnut filling. Refrigerate for approximately 30 minutes. Remove from the fridge and cover with the remaining dark chocolate coating. Cover lightly with foil and refrigerate 3-6 hours. Remove from loaf pan and slice or chop into pieces.
Notes
How to store Chocolate Torrone
It should be stored in an airtight container or plastic bag in the fridge. Or at room temperature as long as it is a cool and dry area. It will last up seven days. It can also be frozen in a freezer safe bag or container. It will keep for up to 6 months in the freezer.Nutrition
Source: Tavolartegusto.it
Republished from December 6, 2015.
Looks divine, can’t wait to make this! Would you serve this with something else or just as is? A slice of the torrone?
Hi Bronwyn, thanks so much and yes this is served on it’s own. I hope you enjoy it. Take care!
Really Dislike Nutella !Is there a compatible substitute?Something less processed?
Hi Karen, not really that’s part of the recipe. You can make your own Nutella. https://anitalianinmykitchen.com/homemade-nutella/ Hope that helps. Take care!
Can you use rice paper on top?
Hi Therese, it doesn’t really need it but yes you can. Happy New Year.
Hi Therese, is it possible to freeze and ship overnight with ice packs to my family?!
Hi Susan, I think that would work. Let me know. Take care!
I make this all the time and not just at Christmas so good!
Can you substitute the Nutella for anything else?
Hi Kara, yes apparently you can substitute with sweetened condensed milk, I would probably a little less then 1/2 a cup. Let me know how it goes. Hope that helps.
I made the torrone recently and it was absolutely delicious! I took some to my family recently whe visiting and it was a huge hit and brought back wonderful memories of torrone that our dad used to bring back from his yearly visits to Italy. Thank you for an easy and delicious recipe
Hi Rose, thanks so much, so glad everyone enjoyed it. And yes one of the best things about Christmas here, is the Torrone. Have a wonderful Sunday.
Hi, this looks delicious! How long can you keep the torrone in the fridge/freezer?
Thanks you!
Hi Beatrice, I would about 6 months frozen, to tell the truth mine has never lasted more than a few days. 🙂
Thank you for the quick reply! I’m pretty sure it wont last long here either, it was juste in case ?
Hi Beatrice haha ok. 🙂
Thank so much It readlly is Delicious, love these Favorites.
Thanks Carmela, yes I love Torrone too. 🙂
This looks amazing and I can’t wait to make it.
I have two questions if you don’t mind.
In the video, it looks like you used 2 loaf pans, a metal pan inside of a silicone pan.
What is the purpose of using 2 pans?
My second question is, when you pour the first and second layers of dark chocolate into the pan, do you just cover the bottom of the pan?
Hi Christine, thanks, of course I don’t mind :). I did use two pans only to keep the silicone pan still after using it a bit it’s gotten a bit wobbly. And I cover the whole pan, bottom and sides. Hope that helps.
Wow! This does not look too hard to make. Yum.
Hi Erin, no it is really simple and really good. Let me know if you try it.
I don’t have silicone pans,but would it work to use metal or glass ones instead?
Hi Sharon, I think it would be really difficult to remove the torrone from a glass or metal pan, although if you tried lining it with parchment paper it could work. Although the first step might take some extra time. Let me know what you decide to do. Have a great weekend.
Can these be made in the individual silicone molds to avoid slicing?
Sure why not, give it a try, I’m sure it will work. Let me know. Have a great weekend.
I have all the fixings for this now (summer) and there is no way I’ll wait until winter to try it:) The only item I’m missing is the silicone loaf pan, but I have silicone muffin “tins” so maybe I’ll use those.
Hi Laura, haha I know who can wait when chocolate is involved! I’m sure the muffin tins are fine, let me know what you think. Have a great holiday weekend.
I’ve never made this. It looks amazing and so perfect for the holidays. Can’t wait to try it. 🙂
Hi Susan, thanks hope you enjoy it!
I’ve never made something like this. However, it looks so good I may give it a try.