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 ain’t tasted nothing until you’ve tried this. This is absolute chocolate heaven.
How to make it
- 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 (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.
- 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 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.
How to roast hazelnuts
If you buy un-toasted hazelnuts, then you can either place hazelnuts in a large frying pan and heat on medium heat for approximately 2 minutes stirring occasionally, then remove from pan and let cool.
Or bake in a pre-heated 350°F oven for 5 – 7 minutes. Remove the nuts immediately from the pan to a cool bowl so they won’t continue to bake.
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.
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
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.
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) (350 grams)
FILLING
- 5.3 ounces milk chocolate (150 grams)
- 3.5 ounces white chocolate (100 grams)
- 3.5 ounces dark chocolate (100 grams)
- 1/2 cup Nutella (150 grams)
- 1 3/4 – 2 cups Hazelnuts (whole peeled and toasted) (235 grams)
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.
Video
Notes
Nutrition
Source: Tavolartegusto.it
Republished from December 6, 2015.
Therese says
Can you use rice paper on top?
Rosemary says
Hi Therese, it doesn’t really need it but yes you can. Happy New Year.
Sally says
I make this all the time and not just at Christmas so good!
Kara says
Can you substitute the Nutella for anything else?
Rosemary says
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.
Rose says
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
Rosemary says
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.
Béatrice Pineau says
Hi, this looks delicious! How long can you keep the torrone in the fridge/freezer?
Thanks you!
Rosemary says
Hi Beatrice, I would about 6 months frozen, to tell the truth mine has never lasted more than a few days. 🙂
Béatrice Pineau says
Thank you for the quick reply! I’m pretty sure it wont last long here either, it was juste in case ?
Rosemary says
Hi Beatrice haha ok. 🙂
Carmela La Pegna says
Thank so much It readlly is Delicious, love these Favorites.
Rosemary says
Thanks Carmela, yes I love Torrone too. 🙂
Christine says
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?
Rosemary says
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.
Erin says
Wow! This does not look too hard to make. Yum.
Rosemary says
Hi Erin, no it is really simple and really good. Let me know if you try it.
Sharon Geleynse says
I don’t have silicone pans,but would it work to use metal or glass ones instead?
Rosemary says
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.
Bryn says
Can these be made in the individual silicone molds to avoid slicing?
Rosemary says
Sure why not, give it a try, I’m sure it will work. Let me know. Have a great weekend.
laura@motherwouldknow says
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.
Rosemary says
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.
Susan | LunaCafe says
I’ve never made this. It looks amazing and so perfect for the holidays. Can’t wait to try it. 🙂
Rosemary says
Hi Susan, thanks hope you enjoy it!
Ann says
I’ve never made something like this. However, it looks so good I may give it a try.