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Chocolate lovers, this is the recipe for you! My classic chocolate hazelnut torrone recipe (aka torrone dei morti) is an absolute show-stopper. It has a firmer texture than soft honey nougat, and the nuts give it a crunchy bite. What is so surprising is how incredibly easy it is to make. The silky texture and softly set rich chocolate just melt on the tongue. It’s next-level delicious, and the roasted nuts add the most incredible texture and taste. This decadent Italian fudge is a special occasion dessert to serve to friends or family (or keep for yourself!).
Whip up this luscious, decadent chocolate hazelnut torrone with its velvety texture and deeply rich chocolatey flavors for the perfect dinner party dessert.
Also try Twix bites and Take 5 bites, caramel fudge, traditional torrone, classic Italian almond cake, or Grandma’s torta della nonna.
Why You’ll Love It
Rich and decadent: This chocolate torrone recipe combines layers of dark, milk and white chocolate with a creamy Nutella base and crunchy toasted hazelnuts. Each bite is a luxurious blend of flavors and textures.
Simple yet impressive: This torrone dei morti looks like it came straight out of a gourmet kitchen. Considering the finished result, it’s crazy how simple it is to make.
Perfect for sharing: This hazelnut torrone makes a fantastic gift or party dessert. It’s a crowd-pleaser that you can cut into perfect portions and serve at gatherings or wrap up as a cute homemade treat for friends and family.
Freezer-friendly: Make ahead and freeze it for future cravings or holiday treats. It stays fresh in the freezer, so you’ll always have a sweet surprise to reach for.
Chocolate Hazelnut Torrone Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Dark chocolate (60% cocoa) baking bar: Chopping the chocolate allows for easier melting and smoother blending. You could also use high-quality chocolate chips.
Milk chocolate bar (30% less cocoa): The creamier milk chocolate brings a smooth, sweet contrast to the deeper notes of the dark chocolate. Its lower cocoa content adds a lighter, velvety texture to the torrone.
White chocolate bar: Adding white chocolate to your torrone introduces a buttery sweetness that harmonizes with dark and milk chocolate, creating a multilayered flavor profile.
Nutella or hazelnut spread: This gives the dessert its signature roasted hazelnut taste.
Hazelnuts, lightly toasted: Toasted hazelnuts add a rich taste and a yummy crunch.
How to Make Chocolate Hazelnut Torrone
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Melt the dark chocolate: Set up a double boiler (this is one to try!) by placing a heatproof bowl over a pot of water over a medium heat. Add the dark chocolate to the bowl and stir occasionally until fully melted (about 10 minutes).
Coat the loaf pans: Pour half the melted dark chocolate into two silicone pans. Use a small rubber spatula to coat the bottom and halfway up the sides. Freeze the pans for 10 minutes to set the chocolate. Save the remaining melted dark chocolate for the topping.
Melt the milk and white chocolate: In a separate bowl, melt the milk and white chocolate over low heat for 8 to 10 minutes. Make sure the water in the pot below stays at a rolling simmer.
Add Nutella and hazelnuts: Once the chocolate is melted, stir in the Nutella and mix until smooth. Continue stirring for 1 minute. Remove the bowl from the heat, add the hazelnuts, and mix everything together until well combined.
Fill the loaf pans: Take the loaf pans out of the freezer and divide the hazelnut mixture between them. Smooth the tops with a spatula.
Add the topping: Freeze the pans for 10 minutes, then pour the remaining dark chocolate over the top and spread it out evenly.
Set the torrone: Place the loaf pans in the refrigerator for at least 6 hours to set. Once ready, remove from the pans and let them sit at room temperature for 20 to 30 minutes before slicing.
Substitutions and Variations
Chocolate swaps: If you prefer a sweeter torrone, swap the dark chocolate for all milk chocolate, or use semi-sweet chocolate instead of bittersweet. Use a higher percentage of dark chocolate (70-80% cocoa) for a more intense flavor. You can substitute white chocolate with caramelized white chocolate for a richer, toffee-like flavor.
Nut butter alternatives: If you’re out of Nutella, you can use any other hazelnut spread, almond butter or peanut butter. Try using chocolate almond butter or cashew butter for a different flavor profile.
Nut variations: You can also swap hazelnuts for almonds, pistachios, or pecans. Toast them lightly to bring out their nutty richness. For a nut-free version, use crunchy rice cereal or sunflower seeds instead of hazelnuts.
Add-ins for crunch: For a sweet and chewy contrast, add a handful of dried fruit, like dried cherries, cranberries or apricots.
Add a wafer sheet layer: Before pouring the chocolate into the molds, layer in wafer sheets. This creates a base. You can also add a wafer layer to your wonderful treat. These are the same type of wafer sheets used in nougat confection.
Flavor boosters: Add a pinch of sea salt or a sprinkle of flaky salt on the dark chocolate for a sweet/salty balance. Try a little espresso powder in the chocolate or mix in cinnamon or nutmeg. Add crushed candy canes for a peppermint version!
Serving Suggestions
Appetizer: Kick off with a cozy batch of chicken parmesan meatballs or a fresh burrata tomato salad with pesto.
Main: Dive into this Italian chicken orzo recipe (so good), my baked Bolognese with gnocchi or this Italian eggplant parmigiana with its sassy vodka sauce.
Dessert: End off with your beautiful chocolate hazelnut torrone.
How to Store Chocolate Torrone
Store: Any leftovers can be stored in the refrigerator in an airtight container for up to 2 weeks or at room temperature for up to one week.
Freezer: To freeze the chocolate hazelnut torrone, wrap each piece tightly in plastic or aluminum foil. Place the wrapped torrone in an airtight container or freezer bag to prevent freezer burn. Store in the freezer for up to 3 months.
Thaw: To thaw, remove the torrone from the freezer and let it sit in the refrigerator for several hours or overnight. Once thawed, bring it to room temperature for about 20 to 30 minutes before slicing and serving. This helps retain the smooth, creamy texture.
Top Tips
Pro chocolate tip: To keep the dark chocolate soft, leave it in warm water while the torrent sets.
Prevent the chocolate from cracking: Use a sharp, heavy knife and cut in a straight-down motion. Warming the knife slightly can make slicing smoother. Allowing the torrone to warm up after refrigeration will help you get smooth cuts.
Use good-quality chocolate: The flavor depends heavily on the chocolate you use. For the best taste and smooth texture, go for high quality dark, milk or white chocolate. I sometimes use semisweet chocolate chips for a slightly sweeter version.
Toast the hazelnuts: Lightly toasting the hazelnuts before adding them to the mixture will enhance their flavor, making them richer and more aromatic. Be sure not to over-toast, as they can burn quickly.
Chill between layers: Make sure each layer of chocolate is fully set before adding the next. Freezing between steps ensures clean layers and helps the torrone hold its shape better.
Smooth spreading: Use a small rubber spatula to spread the melted chocolate evenly in the pans. This will ensure your dessert has a nice, even coating and professional-looking finish.
Avoid overheating the chocolate: When melting the chocolate, keep the heat low to avoid burning it. Stir frequently, and remove from heat as soon as it’s smooth and melted.
Room temperature slicing: Let the torrone sit at room temperature for 20 to 30 minutes before slicing. This prevents the chocolate from cracking and ensures a clean, even cut.
Chocolate Torrone FAQs
The dark chocolate will stay melted for 20 to 30 minutes after removing from the heat. When the filling chocolate is removed from the double boiler and the heat is turned off, you can put the dark chocolate boiler/bowl over the warm water (with the heat turned off) to keep it smooth while the filling is poured and set.
A smaller silicone loaf pan will release the torrone with a smoother outside. However, if needed, line a metal loaf pan tightly with parchment paper, ensuring it is folded and creased into the corners and edges of the pan. If a larger metal pan is used, the torrone pieces will be thicker.
Yes! While hazelnuts pair perfectly with chocolate, almonds or pistachios are great alternatives for a different flavor profile.
This chocolate hazelnut torrone is naturally gluten-free, making it a great dessert for those with dietary restrictions.
Chocolate and Hazelnut Torrone Recipe
Chocolate Hazelnut Torrone
Equipment
- Silicon Loaf Pans 9 x 4-Inches
Ingredients
- 12 Ounces dark chocolate, 60% cocoa baking bar, roughly chopped
- 10 Ounces milk chocolate, 30% less cocoa bar, roughly chopped
- 12 Ounces white chocolate, bar, roughly chopped
- 8 Ounces Nutella, or hazelnut spread
- 2 Cups hazelnuts, lightly toasted
Instructions
- Set up a double boiler with a heatproof bowl over a pot of water over medium heat.
- Place the dark chocolate in the bowl and stir occasionally until melted, about 10 minutes.
- Split half of the melted dark chocolate between 2 silicone loaf pans and coat the bottom and halfway up the sides of each pan using a small rubber spatula. Place this chocolate-painted loaf pan in the freezer for 10 minutes to set the chocolate. Set aside the remaining dark chocolate for the topping.
- Note: Each pan should get 4 or 5 tablespoons of melted dark chocolate at this stage.
- In a separate large heatproof bowl, melt the milk and white chocolate over low heat for 8 to 10 minutes, maintaining a rolling simmer of the water below.
- Once melted, stir in the Nutella using a small rubber spatula and mix thoroughly. Continue stirring over the simmering water for an additional 1 minute.
- Remove the mixture from the heat and add in the hazelnuts. Combine until smooth and creamy. Set aside and remove the dark chocolate loaf pans from the freezer.
- Split the hazelnut mixture between the dark chocolate-coated loaf pans and smooth the top.
- Note: Each loaf pan will have about 18 ounces of the hazelnut mixture.
- Place in the freezer for 10 minutes, then pour the remaining melted dark chocolate over the top and gently spread it out.
- Pro tip: While the torrones are setting, place the dark chocolate double boiler over the warm water to keep it soft and melted.
- Place in the refrigerator for at least 6 hours to set.
- Remove from the pan and let it sit at room temperature for 20 to 30 minutes before slicing.
Notes
Prevent the chocolate from cracking: Use a sharp, heavy knife and cut in a straight-down motion. Warming the knife slightly can make slicing smoother. Allowing the torrone to warm up after refrigeration will help you get smooth cuts.
Use good-quality chocolate: The flavor depends heavily on the chocolate you use. For the best taste and smooth texture, go for high quality dark, milk or white chocolate. I sometimes use semisweet chocolate chips for a slightly sweeter version.
Toast the hazelnuts: Lightly toasting the hazelnuts before adding them to the mixture will enhance their flavor, making them richer and more aromatic. Be sure not to over-toast, as they can burn quickly.
Chill between layers: Make sure each layer of chocolate is fully set before adding the next. Freezing between steps ensures clean layers and helps the torrone hold its shape better.
Smooth spreading: Use a small rubber spatula to spread the melted chocolate evenly in the pans. This will ensure your dessert has a nice, even coating and professional-looking finish.
Avoid overheating the chocolate: When melting the chocolate, keep the heat low to avoid burning it. Stir frequently, and remove from heat as soon as it’s smooth and melted.
Room temperature slicing: Let the torrone sit at room temperature for 20 to 30 minutes before slicing. This prevents the chocolate from cracking and ensures a clean, even cut.
Silicon 9 x 4-inch pans: These are slightly smaller than regular loaf tins.
Nutrition
This classic chocolate hazelnut torrone is a sensational dessert recipe. With a firmer texture compared to soft nougat and the perfect crunch from roasted hazelnuts, it’s both satisfying and indulgent. What’s even more surprising is how easy it is to make. The rich chocolate, with its silky smoothness, melts beautifully on the tongue, while the roasted nuts bring an irresistible texture and flavor. It’s the ultimate dessert for special occasions, and simply perfect for sharing with friends or family.
Other Chocolate Recipes to Try
- Make rich and fluffy chocolate bread at home and enjoy it with a slice of warm butter.
- These cute little chocolate acorns are perfect on a fall dessert board or with coffee.
- Level up your breakfast with a slice of choc chip bread as the perfect start.
- I love these little Harry Potter chocolate frogs – they are always so impressive!
- Dip Oreo chocolate chip cookies into warm milk as an utterly delicious afternoon treat.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This chocolate hazelnut torrone was amazing. The rich flavor and texture blew me away!
Are the chocolates used sweetened or unsweetened? Thank you, Sandy
I used a dark chocolate (60% cocoa) baking bar and a milk chocolate bar (30% less cocoa). Mine were both sweetened but you can use unsweetened dark chocolate if you prefer a less sweet flavor to contrast with the sweet white chocolate.
As a chocolate lover, I can’t get enough of that hazelnut torrone! It’s rich, crunchy, and surprisingly easy to make. Perfect for special occasions!