GialloZafferano's recipe of the day: coffee torrone dei morti

For Monday, November 2, the day of the Commemoration of the Dead, GialloZafferano's recipe of the day is coffee torrone dei morti, a specialty of Neapolitan tradition in a delicious version. This rich, indulgent dessert has a dark chocolate shell that encloses a soft filling made with white chocolate, hazelnut spread, whole hazelnuts, and coffee paste. It is a somewhat elaborate preparation, but perfect to bring to the table for this occasion.

INGREDIENTS FOR A 2¼ LB (1 KG) MOLD:

• Dark chocolate 1 lb (400 g)
• White chocolate 1 lb (425 g)
• Spreadable hazelnut cream 1 cup (325 g)
• Whole peeled hazelnuts 2 cups (200 g)
• Water ⅓ cup (80 g)

FOR THE COFFEE PASTE:

• Instant coffee ½ cup (50 g)
• Water 3 tbsp (40 g)
• Sugar ¾ cup (10 g)

1. To prepare coffee torrone dei morti, start with the coffee paste. Pour 1.4 oz (40 g) of water into a small saucepan and bring it to a boil. In another container, add the instant coffee and sugar.
2. When the water boils, pour it into the bowl with the coffee and sugar. Mix well with a spatula, then cover with plastic wrap and let cool in the refrigerator for about one hour.
3. Move on to preparing the chocolate coating for the mold. Chop 7 oz (200 g) of dark chocolate and melt it in a bain-marie over medium heat, stirring occasionally.
4. When the chocolate has melted, brush the inside of the mold and place it in the refrigerator for 10 minutes. Once solidified, take the mold out and brush it again with the remaining melted chocolate, spreading it well with the brush. Place it back in the fridge.
5. Toast the hazelnuts in a nonstick pan for a few minutes, stirring often so they do not burn, then set them aside.
6. Prepare the cream: finely chop the white chocolate, pour it into a bastardella bowl or a heatproof bowl, and let it melt in a bain-marie, stirring occasionally.
7. Meanwhile, take the coffee paste, weigh out 1.8 oz (50 g), and transfer it to a small saucepan. Add the 2.8 oz (80 g) of water as well, stir, and heat until boiling.
8. When the white chocolate has melted and the coffee paste has come to a boil, turn off the burners. Add the hazelnut spread to the coffee mixture and stir.
9. Pour the coffee and hazelnut mixture into the melted white chocolate, one third at a time, stirring vigorously with a whisk. At first the mixture will tend to seize up, but continue stirring while adding the second and third portions of the mixture as well.
10. When the result is soft and viscous, transfer it to a bowl and add the toasted hazelnuts, mixing well.
11. Pour everything into the lined mold. To finish, melt the other 7 oz (200 g) of dark chocolate in a bain-marie and use it to cover the base of the mold. Level the surface with a spatula.
12. Place the torrone in the refrigerator and let it firm up for at least 6 hours. The next day, gently tap the mold on a cutting board to unmold it, then slice it and serve.

To get an even chocolate shell, make sure to distribute the melted chocolate well in the corners and along the edges of the mold too. The double layer will help create a sturdier coating that will not break easily when you unmold and cut the torrone.

To cut the coffee torrone dei morti without breaking the chocolate shell, use a long, smooth-bladed knife, slightly warmed in hot water and then dried carefully. Cut the torrone with gentle motions, without applying too much pressure, and clean the blade between cuts to get more even slices.