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Chocolate Hazelnut Torrone known as Torrone dei Morti is a Neapolitan sweet served at the beginning of November to celebrate All Souls’ Day. It’s a rich and indulgent chocolate bar filled with hazelnuts and has a smooth and creamy centre. Quite possibly the easiest thing to make and made with just 4 ingredients!
If you’re a chocolate fan you are going to LOVE this chocolate torrone!
It has a dark chocolate shell and a smooth, soft and creamy hazelnut centre. Trust me when I say it’s insanely delicious, if you’re familiar with Perugina Baci chocolates it’s very similar.
It’s a Neapolitan sweet that’s made to celebrate All Souls’ Day at the start of November hence the name Torrone dei Morti (torrone of the dead) but it’s also the perfect treat to make during the Christmas holidays.
All you need to a loaf pan, preferably silicone for ease but you can also line a metal one.
It’s so easy to prepare and lasts for weeks making it perfect for gifting to friends and family.
See the full recipe below including step by step photos, tips and a helpful video tutorial.
Ingredients – what you need
See the photo below that shows you everything you need to make this recipe plus some important tips on ingredients!
Pin this now to find it later
Pin It- Dark chocolate – make sure to use a good quality chocolate at least 70% cocoa.
- White chocolate – use white chocolate that’s meant for baking/melting. Some brands of white chocolate don’t melt properly and are too thick.
- Chocolate hazelnut spread – you can use whatever chocolate hazelnut spread you like or follow our recipe for homemade Nutella.
- Whole hazelnuts – you can use blanched or hazelnuts with skins (whatever you prefer). Make sure they are whole so you can roughly chop them.
Step by step photos and recipe instructions
Set up a Bain-Marie (double boiler) – Put a heatproof mixing bowl on top of a pot of water (make sure it doesn’t touch the water) and heat on a medium heat.
Melt dark chocolate – Break up the dark chocolate and add to the bowl. Stir it occasionally until completely melted (photos 1 & 2).
Add chocolate to loaf pan – Turn off the heat and add 1/3 of the dark chocolate to the loaf pan and brush it up all sides to the inside is completely coated. Make sure the chocolate is slightly thicker on the bottom than the sides (photos 3 & 4).
Let it set – Put in the freezer for 5-10 minutes until set.
Melt white chocolate – Meanwhile, in a separate bowl melt the white chocolate just as you did with the dark. Once melted, add the chocolate hazelnut spread and mix together until thoroughly combined. Add the hazelnuts and mix through (photos 5-8).
Add filling to loaf pan – Pour the chocolate hazelnut filling into the loaf pan and smooth out the top. Place in the freezer for 10 minutes to firm up (it won’t be completely set) (photos 9-12).
Add remaining dark chocolate – After 10 minutes, pour the remaining dark chocolate on top of the filling and gently spread it all over the top evenly. If your dark chocolate has thickened, warm it back up slightly before using (photos 13 & 14).
Let it set then serve – Place the torrone in the fridge for at least 6 hours or overnight to set. Remove from the loaf pan and let it sit at room temperature for 30 minutes before slicing (photos 15 & 16).
Recipe tips and FAQs
- Use a silicone loaf pan if possible – I tried making this recipe both ways and using a silicone mould is so much easier plus it gives to a super smooth finish. If you have a metal one make sure to line it with parchment so it’s easy to remove.
- How to cut it into slices – make sure you let the torrone sit at room temperature for around 30 minutes before slicing. Use a non-serated knife to cut clean slices.
yes, you can but the dark chocolate looks more visually appealing. The centre of the torrone is sweet and creamy so you don’t taste any bitterness from the dark chocolate.
I prefer to make this the night before so it’s been able to set overnight. If you don’t want to wait that long you should give it at least 6 hours.
Since the torrone is essentially a giant chocolate bar it will last for weeks! Make sure to keep it wrapped and in a sealed container.
Yes, you can freeze the chocolate torrone for up to 6 months. Make sure to wrap it tightly in plastic wrap and foil.
How to gift wrap it
Although chocolate torrone is traditionally served at the beginning of November in Italy it makes a perfect treat to serve or gift at Christmas too.
To gift wrap it, cut it into slices then at to cellophane bags. Tie the bags with a pretty ribbon and a gift tag and your homemade Italian chocolate is ready.
Your friends and family are guaranteed to love it!
More Italian sweet treats you might like
- Homemade Baci Chocolates (Italian Kisses)
- Triple Chocolate Biscotti (Cantucci al Cioccolato)
- Italian Nutella Cookies (Nutellotti)
- Pignoli Cookies (Biscotti ai Pinoli)
- Panforte – Tuscan Fruit and Nut Cake
- Chocolate Salami (Salame di Cioccolato)
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Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Chocolate Torrone (Torrone dei Morti)
Equipment
- Silicone loaf pan 9×3.5×2.5 inches or similar
Ingredients
- 10.5 oz dark chocolate, (300g)
- 10.5 oz white chocolate, (300g)
- 1 cup chocolate hazelnut spread, (300g)
- 1.5 cups hazelnuts, blanched or with skins (200g)
Instructions
- Put a heat proof mixing bowl on top of a pot of water (make sure it doesn’t touch the water) and heat on a medium heat.
- Break up the dark chocolate and add to the bowl. Stir it occasionally until completely melted.
- Turn off the heat and add 1/3 of the dark chocolate to the loaf pan and brush it up all sides to the inside is completely coated. Make sure the chocolate is slightly thicker on the bottom than the sides.
- Put in the freezer for 5-10 minutes until set. Meanwhile, in a separate bowl melt the white chocolate just as you did with the dark.
- Once melted, add the chocolate hazelnut spread and mix together until thoroughly combined. Add the hazelnuts and mix through.
- Pour the chocolate hazelnut filling into the loaf pan and smooth out the top, it won't fill the loaf pan right to the top. Place in the freezer for 10 minutes to firm up (it won’t be completely set).
- After 10 minutes, pour the remaining dark chocolate on top of the filling and gently spread it all over the top evenly. If your dark chocolate has thickened, warm it back up slightly before using.
- Place the torrone in the fridge for at least 6 hours or overnight to set. Remove from the loaf pan and let it sit at room temperature for 30 minutes before slicing.
Video
Notes
- Use a silicone loaf pan if possible – I tried making this recipe both ways and using a silicone mould is so much easier plus it gives to a super smooth finish. If you have a metal one make sure to line it with parchment so it’s easy to remove.
- How to cut it into slices – make sure you let the torrone sit at room temperature for around 30 minutes before slicing. Use a non-serrated knife to cut clean slices.
- Storage and freezing – the chocolate torrone will keep well wrapped tightly for weeks or can be frozen.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
