Chocolate Hazelnut Torrone
Whip up this luscious, decadent chocolate hazelnut torrone with its velvety texture and deeply rich chocolatey flavors for the perfect dinner party dessert.
Servings: 9
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
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.
Silicon 9 x 4-inch pans: These are slightly smaller than regular loaf tins.
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
Calories: 893kcal | Carbohydrates: 79g | Protein: 12g | Fat: 63g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 24g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 57mg | Potassium: 754mg | Fiber: 10g | Sugar: 62g | Vitamin A: 32IU | Vitamin C: 2mg | Calcium: 168mg | Iron: 8mg
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