TORRONE DEI MORTI WITH HAZELNUTS: THE PERFECT RECIPE FOR ALL SAINTS
The recipe for the nougat to eat on All Saints’ Day: crunchy and soft with delicious hazelnuts.
Emimettoaifornelli noemidelpapa
12:17 (0 minutes ago)
to me
The Torrone dei Morti is one of the most beloved desserts of Neapolitan tradition, prepared on the occasion of the Commemoration of the Dead and All Saints’ Day, between November 1st and 2nd.
In Naples, these days are not only lived with sadness, but also as a moment of affection and memory: loved ones are remembered by bringing them symbolic gifts, including nougat, which represents the sweetness of the eternal bond between the living and the dead.
Unlike classic nougat, hard and crunchy, the Torrone dei Morti is soft, creamy, and rich in chocolate, often enriched with toasted hazelnuts, almonds or other dried fruits.
In the past, it was prepared at home or purchased in shops and pastry shops starting from mid-October, when the windows of Naples filled with gianduia, white, coffee, or spread cream nougat, each decorated with whole hazelnuts or chocolate chips.
For example, I used SHELLED AND TOASTED HAZELNUTS from the site of
DIY PASTRY SHOP and in the white chocolate, I added the delicious cream of
ALMOND AND HAZELNUT PRALINE so good it creates addiction. To make it, just go to the DIY PASTRY SHOP with a simple click, you can make these preparations at home.
Today, the Torrone dei Morti continues to be a symbol of sweet memory and family tradition, a way to unite past and present through the intense flavor of chocolate and the aroma of toasted hazelnuts.
It’s much more than just a dessert: it’s a gesture of love that renews every year, bringing an authentic part of Neapolitan culture to the table.
So let’s see how to make it.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 2 Hours
- Portions: 1
- Cooking methods: Double Boiler
- Cuisine: Italian
- Seasonality: Day of the Dead, All Saints
Ingredients
- 3 bars dark chocolate
- 4 bars white chocolate
- 5.3 oz hazelnuts
- 2.8 oz praline cream
Tools
- Mold
- Brush
- Bowls
- Pot
Steps
We will prepare everything by melting in a double boiler, but if you prefer to do it in the microwave (maximum one minute), remember to stir every 15 seconds with a spoon, otherwise, you risk burning everything.
Break 2 bars of dark chocolate into a bowl suitable for a double boiler; then pour water into a pot and place it on the stove: place the bowl on top and slowly melt our chocolate.
Once done, pour most of the chocolate into a nougat mold or, more simply, into a loaf pan.
Brush the chocolate well over the entire surface and let it rest in the freezer for 10 minutes.
Now pour the second part of the chocolate and proceed as before: you need to create a thick coating so that, when you remove it from the mold, it won’t break.
Let it rest for half an hour in the freezer (if you prefer, one hour in the refrigerator).
In the meantime, prepare the filling: still in a double boiler, melt the white chocolate; once done, add the praline cream and hazelnuts, stirring well with a spoon.
Take the mold from the freezer and pour the obtained cream on top.
It should rest about 3 hours in the freezer and 6 in the refrigerator.
Once everything is well set, we proceed to close the nougat: always in a double boiler, melt the last bar and pour it into the mold.
With the brush, make the cream reach all points, sealing well.
Again in the freezer for one hour and two in the refrigerator.
Now that it’s ready, we can remove it from our mold: with a flat knife, gently detach the edges and pour onto a cutting board.
If it has been resting in the freezer instead of the fridge, here’s a trick to extract it easily: with a lighter, heat the wall of your mold if it is metal (make sure, just a few seconds per side).
It will come off easily.
Our TORRONE DEI MORTI WITH HAZELNUTS: THE PERFECT RECIPE FOR ALL SAINTS is ready to be cut and enjoyed.
