Torrone of the Dead

Name: Torrone of the Dead
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10
Ingredients: Dark chocolate 10.5 oz; White chocolate 1.1 lbs; Spreadable hazelnut cream 1.8 cups; Whole peeled hazelnuts 2 ¼ cups

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847

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 847
Carbohydrates g 69.9
of which sugars g 69.9
Protein g 12.4
Fats g 57.5
of which saturated fat g 20.28
Fiber g 3.3
Cholesterol mg 12
Sodium mg 82

Difficulty: Difficult
Prep time: 20 min
Cook time: 15 min
Serving: 10
Cost: Average
Note + 5-6 hours of firming in the fridge

PRESENTATION

Torrone dei morti is this totally beloved treat in Campania, enjoyed every November during the Commemoration of the Dead. And look, unlike the typical Christmas nougat, this Neapolitan chocolate nougat is perfect for when you're craving something sweet and creamy. Forget the hard, chewy base you're used to; instead, this version offers a soft, melt-in-your-mouth experience. Really, it does. Picture a thick dark chocolate shell hiding a great filling of white chocolate and hazelnut spread, packed with crunchy whole hazelnuts. So so good. It’s the kind of moist dessert that feels both fancy and fun, especially when served with a spooky twist for Halloween. A slice of this Italian All Souls' Day dessert perfectly captures the spirit of Italian autumn, whether as an afternoon snack or a sweet ending to a meal shared with friends and family.

When you think of traditional Italian sweets from the south, this chocolate hazelnut torrone is a standout. And here's the thing, it’s not just about the taste — it’s about capturing the core of the season in Campania, where families gather to share stories over plates of this rich, tender delight. While other regions might stick to the classic nougat with nuts and honey, Naples adds a twist with dark and white chocolate—making every bite unique. Trust me, it is worth it. The combination of crunchy hazelnuts with silky chocolate is what makes this treat so popular. The nougat melts in your mouth, bringing out cozy fall vibes and highlighting the festive spirit of southern Italian desserts. Offering a festive chocolate treat like this is a celebration of the unique style of these sweets, perfect for anyone who loves a playful twist. Whether you're a fan of Italian confectionery or just looking for something special for Halloween, torrone dei morti always hits the spot. For real.

How to prepare Torrone of the Dead

To prepare the torrone dei morti, chop 100 g of dark chocolate 1 to melt it in a bain-marie 2: ensure that the water in the pot you have heated does not touch the bottom of the bowl in which you are melting the chocolate. Continue stirring to melt the chocolate well 3.

Then pour the melted chocolate into a tapered loaf pan that measures 8.7x3.1 inches at the base, 10.2x4.3 inches on the surface, and with a height of 2.95 inches 4: use a kitchen brush to spread the melted chocolate over the entire surface of the mold to cover it completely (5-6).

Place in the refrigerator, in the coldest part, to solidify for at least 30 minutes or until the chocolate is firm 7. After the necessary time, melt another 100 g of dark chocolate in a bain-marie 8: then pour it into the mold 9.

Again, use a kitchen brush to adhere the melted chocolate to the edges of the mold 10 to create a new layer of chocolate 11. This operation is necessary to ensure that the two layers of chocolate compact better, creating a greater thickness that will later allow for easier removal of the nougat from the mold. Place it back in the refrigerator to solidify for at least 30 minutes. Meanwhile, proceed with the filling: finely chop the white chocolate 12.

Melt it in a bain-marie 13 (always making sure that the water does not come into contact with the chocolate to be melted), stirring occasionally to aid the chocolate's melting 14. Pour it into a large bowl to which you will add the hazelnut spread 15.

Be sure to mix the ingredients until the white chocolate is still warm 16 and finally add the whole shelled hazelnuts 17, mixing the ingredients well. At this point, the chocolate in the mold will be solid: remove the mold from the refrigerator and pour in the mixture you just obtained 18.

Level it in the mold 19, using a spatula. Then place in the refrigerator for at least 4-5 hours, covering the mold with a sheet of aluminum foil 20. Ensure that the aluminum sheet does not touch the mixture to prevent it from sticking in the fridge. After the nougat has cooled, ensure the surface is firm and melt the remaining 100 g of dark chocolate in a bain-marie, pouring it over the nougat 21.

Brush the chocolate over the entire surface 22 and place it in the refrigerator for another 30 minutes to solidify. Then remove it from the refrigerator and cut the chocolate along the edge of the mold with a small knife 23. Now run the knife blade between the nougat and the mold walls 34 to detach it. You should hear a kind of 'pop' indicating the nougat has detached from the mold.

Remove the leftover chocolate (which you can melt again and use for other preparations) and flip the mold onto a cutting board or serving dish 25. Firmly tap the mold to unmold the nougat more easily 26. Your torrone dei morti is now ready to be sliced and enjoyed 27!

Storage

The torrone dei morti can be stored for up to a week, either in the fridge or outside. If you opt for the latter option, be sure to store it under a glass dome.

Advice

Here are some delicious alternatives you can experiment with: instead of hazelnut spread, use hazelnut paste. In this case, use half peeled hazelnuts and half unpeeled hazelnuts to add more flavor to the preparation. If you prefer, you can also halve the hazelnuts!

For the translation of some texts, artificial intelligence tools may have been used.

Torrone of the Dead

PRESENTATION

How to prepare Torrone of the Dead

Storage

Advice

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