The torrone dei morti is loved by everyone because it has a very soft and creamy texture. Made with three chocolates (white, milk, and dark) that are then shaped like a coffin. It is precisely for this characteristic that in Naples it is called murticiello, meaning little dead one. A traditional Campanian specialty with ancient origins.
It is customary to prepare and give it as a gift at the end of October and early November for the All Saints’ Day and the commemoration of the dead.
The torrone dei morti is often proposed in many varieties: coffee, almond, pistachio, cassata, trifle, tiramisu, with dried or candied fruit.
This one I propose to you today is the classic traditional version.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 10 people
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 865.40 (Kcal)
- Carbohydrates 43.00 (g) of which sugars 29.61 (g)
- Proteins 16.56 (g)
- Fat 71.19 (g) of which saturated 20.33 (g)of which unsaturated 26.87 (g)
- Fibers 11.18 (g)
- Sodium 52.20 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR TORRONE DEI MORTI
- 10.58 oz dark chocolate
- 10.58 oz white chocolate
- 5.29 oz milk chocolate
- 10.58 oz toasted hazelnuts
- 12.35 oz hazelnut spread (spreadable)
Tools
- Loaf Pan
TORRONE DEI MORTI PREPARATION
Chop 7 oz of dark chocolate and melt it in a double boiler or in the microwave. Once melted it will be shiny and creamy.
Let it cool in a steel bowl, stirring often with a steel spoon.
With a kitchen brush, line the silicone loaf pan (9.84 x 3.94 inches) with about half of the chocolate.
If you don’t have a silicone mold, use a classic loaf pan but lined perfectly with parchment paper “gluing” the paper to the mold with a bit of butter.
Let it cool in the fridge and then apply a second layer of chocolate. Return to the fridge until solidified.
Melt the finely chopped white and milk chocolate in a double boiler.
Once creamy, add the toasted hazelnuts and the spreadable hazelnut cream.
Mix well.
Fill the loaf pan and level the surface well.
Put in the fridge for about an hour.
Melt the remaining 3.5 oz of dark chocolate in a double boiler and pour it over the now firm torrone dei morti.
Level well and return to the fridge for 3 hours.
Unmold it and let it rest at room temperature for at least 30 minutes before slicing and enjoying.
Adriana’s Tip
The torrone dei morti can be stored at room temperature, in a dry and cool place for about 2 months! So you can prepare it well in advance to also give it as a Christmas gift!
