Ingredients
– 12.3 ounces good quality dark chocolate for coating
– 5.3 ounces milk chocolate for filling
– 3.5 ounces white chocolate for filling
– 3.5 ounces dark chocolate for filling
– 1/2 cup hazelnut spread for filling
– 1 3/4 to 2 cups whole peeled and toasted hazelnuts for filling
Instructions
1-Melt the dark chocolate for the coating over a pot of simmering water, ensuring the bowl does not touch the water. Stir until smooth.
2-Remove from heat and coat a silicone or parchment-lined loaf pan evenly, draining excess chocolate back into the bowl.
3-Freeze the loaf pan for about 10-15 minutes until hardened, then apply a second coat and freeze again.
4-While the coating hardens, melt the milk chocolate, white chocolate, and dark chocolate together in the same manner. Remove from heat, stir in the hazelnut spread until smooth.
5-Fold in the toasted hazelnuts.
6-Pour the filling into the frozen coated loaf pan, then refrigerate for approximately 30 minutes.
7-Cover with the remaining dark chocolate coating, lightly cover with foil, and refrigerate for 3 to 6 hours until firm.
8-Remove from the loaf pan and cut into slices or pieces.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌡️ If the torrone is very hard after refrigeration, let it sit at room temperature for 15 minutes before slicing.
🔥 Toast hazelnuts in a frying pan or oven as preferred to enhance flavor.
🍮 Silicone loaf pans or molds help with easy removal; line glass or metal pans with parchment paper.
- Prep Time: 20 minutes
- Chilling time: 3 hours
- Cook Time: 20 minutes
- Category: Dessert
- Method: Melting and chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 17.2 grams
- Sodium: 13.22 milligrams
- Fat: 29.61 grams
- Saturated Fat: 11.09 grams
- Carbohydrates: 26.18 grams
- Fiber: 5.44 grams
- Protein: 6.1 grams
- Cholesterol: 1.71 milligrams